Cherry Pecan Pound Cake

• 1 c. butter or margarine, softened
• 1 c. sugar
• 4 eggs
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg or mace
• 1 1/2 c. all-purpose flour
• 1 (6 oz.) jar maraschino cherries, drained and chopped
• 1/4 c. chopped pecans

1. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, almond, salt and nutmeg.
2. Beat until thoroughly blended.
3. Stir in flour, 1/2 cup at a time, mixing just until blended.
4. Stir in cherries and pecans.
5. Spread batter evenly in greased and floured 9 x 5 x 3-inch pan.
6. Bake in a preheated 325u0b0 oven for 60 to 70 minutes or until toothpick inserted in center comes out clean.
7. Let cool in pan on wire rack for 10 minutes. Loosen edges.
8. Remove from pan.
9. Cool completely on wire rack.

butter, sugar, eggs, vanilla, almond extract, salt, ground nutmeg, flour, maraschino cherries, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613086 (may not work)