3/4 c. butter
1 1/2 c. sugar
3 eggs
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk
3/4 c. pecans, chopped
1 (10 oz.) jar chopped maraschino cherries
1 tsp. vanilla
1/4 tsp. almond extract

Cream softened butter. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the pecans and cherries. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.

Bake at 350°F for 1 hour and 15 to 20 minutes or until tested done. Cool in pan 10 minutes. Remove from pan.

Cherry Glaze:

1 c. powdered sugar
3 tsp. melted butter
juice of cherries

Glaze before taking out of pan.