Christmas Coffee Cake

• 1 cup pecans, chopped
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon ground cinnamon
• 7 green maraschino cherries, finely chopped
• 7 red maraschino cherries, finely chopped
• 1/2 cup shortening
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream

1. In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries.
2. Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

pecans, brown sugar, sugar, butter, ground cinnamon, maraschino cherries, red maraschino cherries, shortening, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, sour cream

Taken from www.tasteofhome.com/recipes/christmas-coffee-cake/ (may not work)