Cheery cherry bread - crockpot

Yield: 12 Servings

Measure Ingredient
1½ cup Flour
1½ teaspoon Baking powder
¼ teaspoon Salt
2 Eggs
¾ cup Sugar
6 ounces Maraschino cherries
¾ cup Pecans; coarsely chop

Drain cherries,s reserving ⅓ c syrup, and cut cherries in pieces (about ½ c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the ⅓ 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. From "Culinary Arts Institute Crockery Cooking"

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