2 tbsp. butter
1/2 c. brown sugar
2 tbsp. chopped maraschino cherries
2 tbsp. chopped nuts
1/4 c. crushed pineapple, drained
2 c. flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 stick butter
1 egg
1 c. milk

Cut the 2 tbsp. butter into brown sugar. Stir in cherries and nuts, then lightly mix in pineapple. Set aside for topping. In mixing bowl sift together flour, granulated sugar, baking powder and salt. Cut in the stick of butter until mixture resembles coarse meal. Beat together egg and milk and add all at once to dry ingredients, stirring just until moistened. Pour into oiled pans, sprinkle with topping and bake at 350 degrees. Batter will nicely fit 6 miniature loaf pans 4 1/2 x 2 1/2 x 1 1/4 inches. This size bakes in 25 to 30 minutes. Or bake 30 to 35 minutes in a 9 inch square pan or 20 to 25 minutes in 18 paper lined 2 1/2 inch muffin cups.