Cherry Nut Bread

From the kitchen of Min Hubbard.

1/2 cup margarine

3/4 cup sugar

2 eggs

1 cup sour or buttermilk

2 cups flour

1 tsp. soda

1/4 tsp. salt

1 tsp. vanilla

1 cup Maraschino cherries, sliced and drained

1 cup walnuts, chopped

Beat well after each addition.  Divide and bake in 2 greased 1 lb. coffee cans.  Bake at 375 degrees for 40 to 50 minutes.

When done, the top springs back.  Tap outside of can lightly to loosen bread.