2 1/2 cups flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1 1/4 cup eggnog 6 tablespoons butter, melted 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1/2 cup pecans, chopped 1/2 cup candied red cherries; chopped
Preheat oven to 350 F. Grease 9 x 5 loaf pan.
Combine flour, sugar, baking powder and nutmeg in large bowl. Stir eggnog, butter, eggs and vanilla in medium bowl until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pan.
Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.
Note: one can use maraschino cherries, chopped and well drained in the recipe. If you don't like nuts, omit them and substitute something like coconut, mini chocolate chips instead.