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Watermelon Rind Preserves Cake


  • 1 cup butter
  • 2 cups 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


  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.

Yield: 24 slices

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