Cherry Nut Bread

By Johanna

Ingredients

• 2 cups butter, 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

Preparation

Step 1

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick).

2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

3. Transfer to four greased and floured 8-in. x 4-in. loaf pans. Bake at 350° 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 (16 slices each).