1 cup butter or margarine
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
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.