1 c. butter
2 c. sugar
6 eggs
1 lb. pecans, chopped
2 c. flour
1 lb. candied cherries

Cream butter and sugar. Add eggs one at a time, beating well after each addition. Measure flour unsifted, reserve 1/2 cup and mix with cherries and nuts. Sift remaining flour into butter and egg mixture. Beat well. Add floured cherries and nuts. Bake in greased and floured loaf pan at 325 degrees F 60 to 75 minutes or in 2 small loaf pans 45 to 55 minutes. Do not overbake.