Recipe for Cherry Nut Bread


2 cup gold medal wondra flour
1 teaspoon soda
1 teaspoon salt
1/2 cup liquid shortening
3/4 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 chopped maraschino cherries
1 chopped nuts


Grease four #303 cans. In large mixer bowl, combine all ingredients, except nuts and cherries. Beat untill well blended. Fold in cherries and nuts. Spoon batter into prepared cans. Bake at 325 F. for 60 min. Cool 10 minutes, remove from cans and finish cooling on racks. Wrap airtight in plastic wrap. Will keep on shelf for 1 week; in 'fridge for 1 month. For longer storage freeze. If storing in refrigerator or freezer (or even not), zap in micro. for 45 seconds on high. DELICIOUS!!

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