4 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 1/2 cups chopped pecans
1 cup chopped strawberries
1/2 cup chopped pecans
1/2 cup butter
1/4 cup apple cider vinegar
1/2 cup white wine
1/4 cup water
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 (21 ounce) can sliced pecans
2 tablespoons white sugar
1 cup fruit preserves
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan pan.
Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, vanilla, coconut, pecans, strawberries, pecans and pecans. Cut into 1 1/2 and 1/2 inch squares. Make a depression in the center by spreading pecans with the bottom of a loaf pan. Set aside.
In a large bowl, cream together the butter, sugar, fruit preserves and flour mixture until smooth. Beat in the butter mixture. Beat in the vinegar, red wine, water, evaporated milk, vanilla extract and 1/2 cup of pecans. Beat in the flour mixture just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes. Bake for another 30 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely, then cut into 1/2 inch squares. Serve warm.