Watermelon Rind Preserves Cake Ingredients
1 cup butter
2 cups sugar
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
Heat oven to 325 degrees F. Grease and flour 10-cup Bundt cake pan.
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.
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.
Bake 1 to 1 1/2 hours.
Cool in pan for 15 minutes.
Remove from pan.
Yield: 24 slices
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