Recipe - Cheery Cherry Bread

1 One half cup Flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
2 Eggs
Three fourths cup Sugar
6 ounce Maraschino cherries
Three fourths cup Pecans; coarsely chop

Drain cherries,s reserving 1/3 cup syrup, and cut cherries in pieces
(about One half c). Mix flour, baking powder and salt. Beat eggs and sugar
together until thick and piled softly. Alternately add dry ingredients
and the 1/3 cup cherry syrup to egg mixture, mixing until wellblended after
each addition. Mix in cherries and pecans. Turn into well greased and
floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or
if using coffee can, cover with 6 layers paper towels. Set in crock pot.
Cover and cook on high 2 3 hours. Remove bake pan and cool 10 minutes
before removing from pan. From "Culinary Arts Institute Crockery Cooking"
Posted to Digest breadbakers.v096.n047

Date: Mon, 7 Oct 1996 12:52:23 0400

From: kmeade@ids2.idsonline.com (The Meades)