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Cherry Pecan Bread
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla
1 c. buttermilk
1 c. chopped pecans
1 (10 oz.) jar maraschino cherries, drained and chopped
Lightly grease 9x5x3 inch loaf pan; set aside. In mixing bowl, stir
together flour, soda and salt; set aside. In large bowl, using
electric mixer, cream together sugar, butter, eggs and vanilla until
light and fluffy. Add flour mixture and buttermilk alternately to
creamed mixture. Beat just until blended after each addition. Fold
in nuts and cherries. Turn into prepared pan. Bake at 350 degrees
for 55 to 60 minutes. Remove from pan, cool. Frost with glaze.
GLAZE
1 c. powdered sugar
4 tsp. cherry liquid
1/4 tsp. almond extract
2-4 tsp. milk.
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