PEACH PRESERVE CAKE

1 CUP BUTTER
2 CUPS SUGAR
4 EGGS
2 CUPS FLOUR (I always use all purpose)
1 TEASPOON CINNAMON
1/3 TEASPOON CLOVES
1 TEASPOON BAKING SODA
1 CUP SOUR MILK (BUTTER MILK)
1 CUP CHOPPED PECANS (I TOAST MINE)
l CUP PEACH PRESERVES

cream butter and sugar, beat in eggs. Sift flour w/cinnamon and cloves. Dissolve soda in milk, add alternately w/flour mixture to creamed mixture. Stir in pecans and preserves. Pour into greased sheet cake pan. Bake at 350 F for 1 hour.