Raisin Cherry Holiday Loaf Recipe

PREHEAT oven to 300 F.

COAT two 9x5-inch loaf pans with cooking spray.

CUT each cherry into quarters.

PAT cherries completely dry on paper towels.

PLACE cherries, raisins and walnuts in a large bowl.

TOSS lightly with 1/4 cup of the flour.

BEAT butter, sugar and vanilla until fluffy.

BEAT in eggs one at a time.

GRADUALLY beat in remaining flour, mixing until smooth.

GENTLY stir in fruit mixture.

DIVIDE between prepared pans.

BAKE about 1 hour 15 minutes or until pick inserted in center comes out clean.

COOL in pans 15 minutes.

TURN out and cool completely on wire rack.

SLICE in thin 1/4-inch slices to serve.

Keeps well in the refrigerator for up to 3 months wrapped tightly in foil and plastic wrap.

Makes 2 loaves, 20 slices per loaf.