1/3 c. sugar
1/3 c. butter
1/2 tsp. salt
1/2 c. boiling water
3/4 c. evaporated milk
1 pkg. yeast
1/4 c. warm water
2 eggs, beaten
1 c. coarsely cut candied cherries
1/2 c. chopped pecans
4 1/2 c. sifted flour

Combine sugar, butter and salt in large bowl; add boiling water. Stir to melt butter; add milk. Sprinkle yeast over warm water in cup; stir to dissolve. Add to butter mixture. Stir in eggs, cherries and pecans. Add flour 1 cup at a time, beating until smooth after each addition.

Cover and let rise for about 1 hour 30 minutes until double in bulk. Beat batter down; beat for 2 minutes longer with large spoon. Turn into well-greased 10-inch tube pan. Spread evenly. Cover let rise for 45 minutes or double in bulk. Bake at 375 degrees 50-55 minutes. Remove from pan immediately. Glaze with powdered sugar frosting.