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Honey Pound Cake

    Ingredients:

      1 cup butter or margarine
      3 eggs
      1/2 cup honey
      1/2 cup sugar
      1 tablespoon vanilla
      1 tablespoon grated fresh lemon peels
      2 cups flour
      1 teaspoon baking powder
      1/4 teaspoon salt
      1/4 teaspoon baking soda
      1 cup Maraschino cherries, whole, drained
      1/2 cup broken pecans

    Directions:

    Bring butter and eggs to room temperature. In large mixer bowl, beat butter on medium  speed of electric mixer about 1 minute. Gradually add honey, then sugar; bear 5 to 7  minutes after all honey and sugar are added. Add vanilla and lemon peel; mix well. Add  eggs one at a time; beat after each addition. Scrape bowl frequently. Combine flour,  baking powder, salt and baking soda; mix well. Add flour mixture to egg mixture; beat on  low speed only until ingredients are blended; gently stir in cherries and pecans. Pour  batter into three* (6x3-1/4x2-1/2-in.) greased and floured loaf pans. Bake at 325[F 40 to  50 minutes or until wooden pick inserted near center comes clean. Cool 15 minutes in pan.  Remove from pan; cool completely on wire rack.

    *One 9x5x3-in. loaf pan may be used. Bake at 325[F about 60 minutes.

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