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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I've used this recipe for nearly 30 years, and it's always a success, declares Mary Weeks. Not only is it easy to prepare, but it freezes well, so I usually have an extra loaf on hand, writes the Central, South Carolina baker. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup buttermilk |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 jar (10 ounces) maraschino cherries, drained and chopped |
1 cup chopped pecans |
Directions:
1. In a bowl, cream butter and sugar. Add eggs and buttermilk. Combine the flour, baking soda and salt; add to creamed mixture just until blended. Fold in the cherries and pecans. Transfer to a greased 9-in. x 5-in. loaf pan.
2. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
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