1 (10 oz.) jar Maraschino cherries
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. butter, softened
2 lg. eggs
1 tsp. vanilla
1 c. buttermilk
1 c. pecans, chopped

Drain and chop cherries, reserving juice. Combine flour, soda and salt; set aside. In large mixer bowl, cream sugar and butter; add eggs and vanilla; mix well. Add dry ingredients alternately with buttermilk; beat well after each addition. Lightly flour cherries and pecans; fold in mixture until coated. Pour into 2 greased and floured 7 3/8 x 3 5/8 x 2 1/4 inch loaf pans. Bake at 350 degrees for 30 to 35 minutes or until pick inserted in center comes out clean.

GLAZE:

3/4 c. sugar
1/4 c. butter
1/4 c. cherry juice

Put all ingredients into small saucepan. Stir frequently until all the sugar is dissolved. Cook on low to medium until it comes to bubbling point. Pour over bread immediately after being taken from oven. You may wish to put small holes in bread with toothpick so that the glaze goes into the bread.