| | Directions | | In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans. Transfer to four greased and floured 8x4 loaf pans. Bake @ 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. |
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| Ingredients | | - |  | 2 cups butter or margarine, softened |
| - | | 3 cups sugar |
| - | | 5 eggs, separated |
| - | | 1 teaspoon vanilla extract |
| - | | 5 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup buttermilk |
| - | | 2 jars each) maraschino cherries, drained and chopped (10 ounce jars) |
| - | | 1 cup chopped pecans |
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