1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup raspberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Butter two 9 x 5-inch loaf pans, the line with wax paper and butter again.

Cream together butter, sugar and extracts. Beat in eggs, one at a time.

Thoroughly blend dry ingredients in another bowl. Stir into egg mixture, alternately, with the preserves and sour cream. Fold in the pecans. Divide the batter between the two prepared pans and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Turn onto wire rack, remove wax paper, and cool completely.