Cherry Pecan Pound Cake - cooking recipe

Ingredients

1 c. margarine, softened
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
1/8 tsp. nutmeg
1 1/2 c. flour
10 oz. jar maraschino cherries, drained and chopped
1 c. chopped pecans

Preparation

In a large mixing bowl beat butter and sugar with an electric mixer at medium speed until light and fluffy.
Add eggs, vanilla, almond, salt and nutmeg.
Beat until thoroughly blended.
Reduce speed to low.
Add flour, one half cup at a time.
Beat until just blended.
Stir in cherries and pecans.
Spread batter evenly in greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 325\u00b0 until done, 60 to 70 minutes.