Cherry Nut Bread Recipe

Cherry Nut Bread Recipe


2 cups butter, softened

3 cups sugar

5 eggs, separated

1 teaspoon vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 jars (10 ounces each) maraschino cherries, drained and chopped

1 cup chopped pecans

How to make it

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).

In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

Transfer to four greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Yield: 4 loaves (16 slices each).