Ingredients
1 cup pecans, chopped1/3 cup packed brown sugar1/4 cup sugar1/4 cup butter, melted1 teaspoon ground cinnamonCAKE:7 green maraschino cherries, finely chopped7 red maraschino cherries, finely chopped1/2 cup shortening1 cup sugar2 large eggs1 teaspoon vanilla extract2-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup sour cream
Preparation
In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries.
Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.
