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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 64 |
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Chopped pecans and maraschino cherries perk up this pound cake-like bread. The pretty slices are rich and moist with a crisp golden crust. This is my husband's favorite bread. -Melissa Gentner, Tecumseh, Michigan Ingredients:
2 cups butter, softened |
3 cups sugar |
5 eggs, separated |
1 teaspoon vanilla extract |
5 cups king arthur unbleached 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 |
Directions:
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).
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