1 cup (250 mL) butter, room temperature
1 cup (250 mL) sugar
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) almond extract
1/8 tsp (1/2 mL) ground nutmeg
1 1/2 cups (375 mL) all-purpose flour
1 jar (6 oz/200 mL) maraschino cherries (drained and chopped)
1/4 cup (50 mL) chopped pecans
In a large mixing bowl, beat together butter and sugar at medium speed until light and fluffy. Add remaining ingredients except flour, cherries and pecans. Beat until thoroughly blended. Reduce mixer speed to low and add flour 1/2 cup (125 mL) at a time, beating just until blended. Stir in cherries and pecans. Spread evenly in a 9 x 5 x 3-inch (23 x 13 x 7 cm) loaf pan, sprayed with non-stick vegetable spray and lightly floured. Bake in preheated 325°F (160°C) oven until cake tester (toothpick) inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely.
Servings: 1 loaf cake = 8 servings.
Protein: 6.2 g
Carbohydrate: 46.8 g
Fat: 29.0 g