Watermelon Rind Preserves Cake

Yield: 24 slices

Ingredients

• 1 cup butter
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup watermelon rind preserves
• 1 cup pecans, chopped

Instructions

1. Heat oven to 325 degrees F. Grease and flour 10-cup Bundt cake pan.
2. In bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Mix flour, baking soda and spices in a one-quart bowl. Add flour mixture alternately with buttermilk to creamed mixture. Fold in vanilla extract, preserves and nuts. Pour into prepared Bundt pan.
4. Bake 1 to 1 1/2 hours.
5. Cool in pan for 15 minutes.
6. Remove from pan.