1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs
3/4 c Sugar
6 oz Maraschino cherries; drained
=save 1/3 c syrup, chop 3/4 c Pecans; coarsely chop
Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 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” —–