Fruit Preserves Pound Cake

1 c. shortening
2 c. sugar
4 lg eggs
1 tsp. vanilla
1 tsp butter flavoring
1/4 tsp. almond extract
2 1/2 c. flour
1/2 tsp salt
1/2 tsp soda
1 tsp cinnamon
1/2tsp nutmeg
1/2 tsp allspice
1 c. buttermilk
1c. fruit preserves
1 c. chopped pecans


Preheat oven 350 degrees. Cream shorting and sugar add eggs one at a time. mixing well. Add vanilla butter flavoring and almond extract. Mix well. Sift flour salt soda cinnamon nutmeg and allspice together, then add alternately with buttermilk. Fold in preserves and pecans Mix well. Pour into a 10-inch tube pan that has been greased and floured. Bake at 350 degrees for 1 1/4 hours. Remove cake from pan while still hot and spread icing over entire cake.

NOTE: any fruit preserves may be used. For a smooth texture the chunks of fruit should be mashed before adding to the cake.

Icing
1/2c. butter
1 c. sugar
1/2 tsp soda
1/2c. buttermilk
1 tsp vanilla
1/2 tsp orange extract


Combine all ingredients in medium saucepan. Slowly bring to boil. Let boil slowly for 5 minutes. Remove from heat. Apply to cake immediately.