Preheat oven to 350 degrees F.
Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.
In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.
Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.
Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better).
Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.
For the drizzle mix powdered sugar with maraschino cherry juice to the consistency wanted. Drizzle over bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1199g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3291 (71%)|
|Amt Per Serving||% DV|
|Total Fat 365.6g||487 %|
|Saturated Fat 185.8g||929 %|
|Monounsaturated Fat 120g|
|Polyunsanturated Fat 35.2g|
|Cholesterol 1114.3mg||343 %|
|Sodium 43559.6mg||1502 %|
|Potassium 1038.3mg||27 %|
|Total Carbohydrate 332g||98 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 321.5g|
|Protein 32.1g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4607
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