Cherry,Pecan, Buttermilk Cake~at last !

Collectors of antiques are very competitive, but when it comes to keeping a recipe secret, unless you are in business, then it is a step too long as far as I am concerned.  I have searched for years for the maraschino cherry, pecan cake made with buttermilk.  Once I stopped begging and searching, it came to me. Chopped pecans and maraschino cherries perk up this pound cake-like bread.  The pretty slices are rich and moist with a crisp golden crust. Melissa Gentner, Tecumseh, Michigan, thank you. Even if it is not the one from 'a collector' it is right for me.  The batter is soooo heavy but lightened up with beaten egg whites. I am baking it as I write and I will do the step by step pictures, but first the recipe:

Don't be afraid:
2 cups of butter, softened--YES
3 cups sugar
5 large eggs are room temp. separated
1 teaspoon vanilla extract, but I used almond extract--makes more sense
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (10 ounce) jars maraschino cherries drained and chopped
1 cup chopped pecans

In a large mixing bowl, cream butter and sugar.  Add egg yolks and vanilla; mix well.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be very thick.) In a small mixing bowl beat egg whites until stiff peaks form.  Fold gently into batter. Fold in cherries and pecans.
Transfer to four greased and floured 8-in.x4-inx2-in. loaf pans.  Bake at 350 for 50-55 minutes depending on your oven. Cool ten minutes before removing from pan. (I did not use these types of loaf pans. I'll show you mine in the pictures, just use what you have and judge the amount to go in them. They are French timbale pans.)

I make a lot of trifle desserts and I think this left over cake would be delicious in a trifle.  I am sure you know that a trifle is a dessert pudding of sponge cake or cookies soaked with sherry or other liquor, topped with custard and whipped cream, usually garnished with sliced fresh fruit and or jam. I made this and also Ina Garten's tiramisu and  bread pudding for the party on Monday. There were many more desserts, but none left over.

                        Wait 10 minutes to de-pan.

Ahhhhh...Now when I do it again, I will put in many more cherries and pecans.  I will use the cherries whole.  I'll let you know how that works out.

If you live in Columbus, try the Buckeye Asian Express on Indianola Ave.  A young couple own and operate it and the place is very clean.  Each dish is prepared as ordered rather than prepared ahead of time.  Take-out and delivery only. Telephone 268-8802
4402 Indianola Ave. Col.,Ohio 43214

Our herbs are growing like weeds so today it's pasta with herbs and zesty mini meatballs for the motley crew.

                                                          Jackie Casey from England has a green thumb.  I have not seen the pink and cream peonies until now. They are lovely with the flow blue ware.