Post by Admin on Jul 15, 2005 0:43:35 GMT 10
Cherry Nut Bread
2 cups butter or margarine, softened
3 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 jars (10 ounces each) maraschino cherries, drained and chopped
1 cup chopped pecans
In a large mixing bowl, cream butter and sugar.
Add egg yolks and vanilla; mix well.
Combine the flour, baking soda, baking powder and
salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).
In a small mixing bowl, beat egg whites until stiff peaks form.
Fold into batter.
Fold in cherries and pecans.
Transfer to four greased and floured 8-in. x 4-in. x 2-in. loaf
pans.
Bake at 350°F for 50-55 minutes or until a toothpick inserted near
the center comes out clean and loaves are golden brown.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 4 loaves.
2 cups butter or margarine, softened
3 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 jars (10 ounces each) maraschino cherries, drained and chopped
1 cup chopped pecans
In a large mixing bowl, cream butter and sugar.
Add egg yolks and vanilla; mix well.
Combine the flour, baking soda, baking powder and
salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).
In a small mixing bowl, beat egg whites until stiff peaks form.
Fold into batter.
Fold in cherries and pecans.
Transfer to four greased and floured 8-in. x 4-in. x 2-in. loaf
pans.
Bake at 350°F for 50-55 minutes or until a toothpick inserted near
the center comes out clean and loaves are golden brown.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 4 loaves.