1/2 c. butter, softened
3/4 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 (10 oz.) jar maraschino cherries, drained and chopped
1 tsp. vanilla

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into a greased and floured 8 x 4 x 2-inch loaf pan.

Bake at 350°F for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Yield: 1 loaf.