Cherry Pecan Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 1/2 c. flour
1 (6 oz.) jar maraschino cherries, drained and chopped fine
1/2 c. pecans, finely chopped

Preparation

In large bowl beat butter and sugar together at medium speed until light and fluffy.
Add remaining ingredients except flour. Beat well.
Reduce mixer speed to low and add flour 1/2 cup at a time.
Beat just until blended.
Grease and flour 9 x 13-inch pan and spread mixture evenly into it.
Bake at 325\u00b0 about 60 to 70 minutes or until inserted toothpick comes out clean.
Remove from pan and cool.