Yield: 12 Servings
|1½ teaspoon||Baking powder|
|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"