Cherry Pecan Pound Cake
1 c. butter or margarine, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
1/8 tsp. ground nutmeg or mace
1 1/2 c. flour
1 jar (6 oz.) maraschino cherries, drained & chopped
1/4 c. chopped pecans
In lg. bowl, beat butter & sugar until light & fluffy. Add eggs, vanilla, almond extract, salt & ground nutmeg, beat until thoroughly blended. Stir in flour, 1/2 c. at a time, mixing just until blended. Stir in cherries & pecans.
Spread batter evenly in greased & floured 9x5x3" loaf pan. Bake in preheated 325 F. oven 60 to 70 mins. or until toothpick inserted near center comes out clean. Let cool in pan on wire rack 10 mins. Loosen edges, remove from pan. Cool completely on wire rack.
Makes 1 loaf.