Cheery Cherry Bread
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs
3/4 c Sugar
6 oz Maraschino cherries
3/4 c Pecans coarsely chop
Drain cherries, reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c).
Mix flour, baking powder and salt. Beat eggs and sugar together until thick and
piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg
mixture, mixing until well blended after each addition. Mix in cherries and
pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can.
Cover bake pan with lid or if using coffee can, cover with 6 layers paper
towels. Set in crock pot. Cover and cook on high 2 3 hours. Remove bake pan and
cool 10 minutes before removing from pan.