Cherry Nut Bread from Best Holiday Gatherings Taste of Home Cookbook

2 cups butter, softened

3 cups sugar

5 eggs, separated

1 tp vanilla extract

5 cups all-purpose flour

1 tp baking soda

1/2 tp baking powder

1/2 tp salt
1 cup buttermilk (or add lemon juice to milk to make buttermilk)
2 (10 oz) jars maraschino cherries, drained and chopped
1 cup pecans, chopped

In a large mixing bowl, crem butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

Transfer to four greased and floured 8 x 4 x 2 loaf pans. Bake at 350 for 50-55 minutes or until a toothpick comes out clean and bread is golden brown. Cool for 10 minutes and remove from pans to wire rack.