3 c. flour
4 1/2 tsp. baking powder
3/8 tsp. salt
3/4 c. butter
1 3/4 c. sugar
4 1/2 oz. maraschino cherries
1 1/8 c. liquid (cherry juice & milk)
3/4 c. pecans
3 tbsp. flour
6 egg whites

Cream butter and add sugar gradually, creaming thoroughly. Sift flour before measuring. Add salt and baking powder; sift again. Add alternately with the liquid. Cut maraschino cherries in quarters. Drain cherries and chopped nuts with the 3 tablespoons flour. Blend into the batter. Fold in the stiffly beaten egg whites.

Pour into a well greased and floured Bundt pan and bake in a moderate oven (340 degrees) about 1 hour. Remove from pan and cool on cake rack. Ice with fluffy white icing.