1 jar (10 oz.) maraschino cherries
2 c. plain flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. butter, softened
2 lg. eggs
1 tsp. vanilla flavoring
1 c. buttermilk
1 c. chopped nuts

GLAZE:

1 c. confectioners' sugar
Reserved cherry juice

Drain and chop cherries. Reserve juice. Combine flour, salt, soda and set aside. In a large mixing bowl cream sugar and butter. Add eggs and vanilla. Add dry ingredients alternately with buttermilk. Beat well. Lightly flour cherries and nuts and fold into batter until coated.

Pour batter into 2 greased and floured loaf pans. Bake for 50 minutes at 350 degrees or until pick inserted in center comes out clean. Cool in pans 5 minutes. Remove to racks to glaze. Drizzle glaze over cakes and store in refrigerator. Freezes well. This makes a pretty gift.