Preheat oven to 325°F. Grease and flour or spray with Wilton cake release then line with parchment paper one 12-cup Bundt pan or tube pan.
In the bowl of an electric mixer, cream butter and sugar. Stop the mixer and scrape the sides of the bowl.
On low speed, add eggs one at a time, beating well after each addition.
Combine flour, salt, allspice, cloves, nutmeg, and cinnamon. Add to the butter mixture alternately with buttermilk beginning and ending with the flour.
Stop mixer and scrape sides.
Add vanilla, pecans, and preserves. Stir to combine.
Pour batter into prepared pan, filling no more than 2/3 full. Bake for about 75 to 90 minutes or until a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
Cool 20 minutes on a wire rack, then turn out onto a cake plate and cool completely.