Cherry Pecan Pound Cake Recipe
Ingredients
1 cup butter or margarine, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1/8 teaspoon ground nutmeg or mace
1 1/2 cups all-purpose flour
1 jar (6 ounces) maraschino cherries, drained and chopped
1/4 cup chopped pecans
Directions
In large bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, almond extract, salt and ground nutmeg; beat until thoroughly blended.
Stir in flour, 1/2 cup at a time, mixing just until blended.
Stir in cherries and pecans.
Spread batter evenly in greased and floured 9x5x3-inch loaf pan.
Bake in preheated 325°F oven 60 to 70 minutes or until toothpick inserted near center comes out clean.
Let cool in pan on wire rack 10 minutes.
Loosen edges; remove from pan.
Cool completely on wire rack.
Add eggs, vanilla, almond extract, salt and ground nutmeg; beat until thoroughly blended.
Stir in flour, 1/2 cup at a time, mixing just until blended.
Stir in cherries and pecans.
Spread batter evenly in greased and floured 9x5x3-inch loaf pan.
Bake in preheated 325°F oven 60 to 70 minutes or until toothpick inserted near center comes out clean.
Let cool in pan on wire rack 10 minutes.
Loosen edges; remove from pan.
Cool completely on wire rack.
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