For Cake

• Preheat oven to 350 degrees. Grease and flour a bundt pan or 2-9 inch cake pans.
• In a large bowl cream sugar and eggs with a mixer.
• In a separate bowl mix flour, salt, soda, cinnamon, nutmeg, and clove with a whisk.
• Add flour mixture and buttermilk alternately into creamed mixture mixing well.
• Blend in oil until it is incorporated well into the batter.
• Stir in preserves and pecans.
• Pour into the prepared bundt pan and bake for 1 hour or equal amounts of batter into the prepared cake pans and bake for 30 minutes.
• Take cake out of the oven when a toothpick inserted into the center comes out clean. Let cool for a few minutes then remove cake from pan and cool on cake racks.

For Cinnamon Whipped Cream

• Place cream in a mixing bowl and begin whipping then slowly add powdered sugar then cinnamon.
• Beat until peaks form being careful not to over beat.
• Keep whipped cream refrigerated until ready to use.
• When cake is completely cooled place first cake layer on cake plate, and frost top with whipped cream then stack and repeat with next two layers.
• Keep cake cool in the refrigerator until glaze is ready to drizzle over cake.

For Praline Glaze

• Combine brown sugar, butter, and milk itno a small saucepan and bring to a boil and cook for 3 minutes. 
• Let cool then drizzle on top of the cake, sprinkle with chopped pecans, and return cake to the refrigerator.