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1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 (6 ounce) jar maraschino cherries
3/4 cup pecans, coarsely chopped
Drain cherries, reserving 1/3 cup 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 cup cherry syrup to egg mixture, mixing until well blended after each addition.
Mix in cherries and pecans.
Turn into well greased and floured cooker 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 slow cooker.
Cover and cook on HIGH for 2 to 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.
Slow Cooker Bread Recipes
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