Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 1½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 2 \N | 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"