Ingredients

1 1/2 C. Flour
1 1/2 tsp. Baking powder
1/4 tsp. Salt
2 Eggs
3/4 C. Sugar
6 oz. Maraschino Cherries
3/4 C. Pecans, coarsely chopped

Cooking Instructions

Drain cherries, reserving 1/3 C. syrup and cut cherries in pieces (about 1/2 cup). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 C. cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured crock pot bake pan or 2 pound coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2-3 hours. Remove bake pan and cool 10 minutes before removing from pan.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)