Grease & flour pans. Beat eggs. Add sugar & mix well. Add butter & mix. Add 1 cup flour & spices. Alternate rest of flour with buttermilk, mixing after each addition. Add preserves, pecans & dates. Bake at 325 in 3 greased & floured layer pans about 30 minutes or until done. Cool before icing. ICING: Mix 1/2 cup melted butter, 2 cups sugar, whipping cream, pecans, dates & candied cherries in heavy saucepan. Cook, being careful not to scorch. Let cook until desired thickness to spread. After filling & cake are cool, spread between layers (in which small holed have been punched with a fork) & on top & sides of cake. RADA JACKSON MARVELL, AR From
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 396 (28%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 336.5mg||104 %|
|Sodium 387mg||13 %|
|Potassium 252.3mg||7 %|
|Total Carbohydrate 245.4g||72 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 242.7g|
|Protein 14.3g||20 %|
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Calories per serving: 1400
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