Cherry-Pecan Pound Cake

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

1. In large mixing bowl, beat together butter and sugar at medium speed until light and fluffy.
2. Add remaining ingredients, except flour, cherries and pecans.
3. Beat until blended well.
4. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended.
5. Stir in cherries and pecans.
6. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan.
7. Bake at 325u0b0 for 60 to 70 minutes.
8. Cool on wire rack 10 minutes.
9. Remove from pan and cool completely.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269927 (may not work)