Maraschino Cherry Nut Bread by chiara

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Maraschino Cherry Nut Bread
Submitted by chiara on May 20, 2010 at 8:48 pm

DESCRIPTION
Maraschino Cherry Nut Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
2 c butter (1 lb.; 4 sticks), softened
3 c sugar
5 eggs, separated
1 tea vanilla
5 c all-purpose flour
1 tea baking soda
1/2 tea baking powder
1/2 tea salt
1 c buttermilk
2 jars (10oz each) maraschino cherries, drained and chopped
1 c chopped pecans

In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, bakin gpowder, and salt; add to the creamed mixture alternately wiht buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

Transfer to four greased and floured 8in X 4in X2in loaf pans, or two tube pans or other sized pans equivalent to four loaf pans. Bake at 350* for 50-55min or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 min before removing from pans.

Note: I am lazy and don't separate the eggs and I think it tastes fine.

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