Preheat oven to 350 degrees.  In a large mixing bowl, cream the sugars and the shortening.  Add eggs, one at a time, beat until creamy.  Combine the flour, salt, cloves and allspice.  Mix the baking soda in the buttermilk.  Add the flour mixture and buttermilk alternately to the creamed mixture.  Stir in the preserves and pecans.  Spoon into a greased and floured Bundt pan (I divided mine into two smaller Bundt pans).  Bake 40 - 45 minutes or until a tester comes out clean.  Cool.  Dust with powdered sugar, if desired.