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"
