GOLDEN CROWN HONEY POUND CAKE

1 cup butter or margarine, room temperature
1/2 cup honey
1/2 cup sugar
1 Tablespoon vanilla
1 Tablespoon freshly grated lemon peel
3 eggs, room temperature
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup maraschino cherries, drained
1/2 cup broken pecans

In large mixer bowl, beat butter on medium speed of electric mixer about 1 minute.

Gradually add honey, then sugar; beat 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-inch) greased and floured loaf pans.

Bake at 325 degrees F for 40 to 50 minutes or until wooden toothpick inserted near center comes clean. Cool 15 minutes in pan.

Remove from pan; cool completely on wire rack.

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

Makes 24 servings
Source: National Honey Board