3 c. Bisquick baking mix
1/2 c. sugar
1 tsp. ground cardamom
3 eggs
3/4 c. milk
1 c. cut-up candied cherries
3/4 c. chopped nuts

Heat oven to 350 degrees. Grease well 6 soup cans or 8 (6 oz.) aluminum juice cans. Blend baking mix, sugar, cardamom, eggs and milk in large mixer bowl 1/2 minute, scraping bowl frequently. Beat 3 minutes medium speed, scraping bowl occasionally. Stir in cherries and nuts.

Pour batter into cans. Bake soup cans about 40 minutes, juice cans about 35 minutes. Cool slightly before removing from cans. Cool thoroughly before slicing. 6-8 loaves.