2 c. flour
1 c. sugar
1 t. salt
3/4 t. soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/4 t. cloves
1 t. vanilla
1 10-oz. jar of strawberry preserves
1/2 c. shortening
2/3 c. buttermilk
3 eggs
1 c. flaked coconut
1/2 c. chopped pecans
1/2 - 3/4 c. raisins
Grease a 10" bundt pan. Combine all ingredients except coconut, nuts and raisins. Blend at medium speed for three minutes. Stir in remaining ingredients. Pour into bundt pan. Bake at 325 degrees for 60-65 minutes. Cool 30 minutes and remove from pan. Frost with caramel frosting.
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