Cherry Gingerbread

Course : Breads
Serves: 12
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1 Pound can pitted sweet cherries -- reserve juice
1/2 Cup Butter
3/4 Cup Brown sugar
3 large eggs
1/2 Cup Honey
3 Cups Flour
2 Teaspoons Baking powder
2 Teaspoons Ground ginger
1 Teaspoon Baking soda
1/2 Tablespoons Salt
1/2 Teaspoon Allspice
1/2 Cup water
1/2 Cup chopped walnuts
1 pint Whipped cream
1 Cup Powdered sugar
1 Cup drained cherry juice
1 Cup Sugar
1/2 Teaspoon Ground ginger
1/8 Tablespoons Salt

Preparation / Directions:

Pat drained cherries dry. Cream butter and sugar till fluffy.Add eggs one at a time and blend well. Beat in honey. Combine dry ingredients. Add drys to creamed mixture alternating with water.Stir in cherries and in a greased and floured 10 inch tube pan. Bake 325F about 50 to 60 mins or until tested done. Cool in pan 10 mins and remove to rack to cool completely. Sprinkle with powdered sugar, or serve with some whipped cream. May Serve with cherry sauce if desired. For sauce: Makes 1 cup. Bring ingredients to a boil at medium heat in a saucepan. Simmer 5 to 10 mins, until thick and syrupy


Nutritional Information:

373 Calories (kcal); 12g Total Fat; (28% calories from fat); 6g Protein; 62g Carbohydrate; 67mg Cholesterol; 395mg Sodium

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