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Cherry Bread

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
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 crock pot. Cover and cook on HIGH for 2 to 3 hours.

Remove bake pan and cool 10 minutes before removing from pan.