Cherry Nut Breads

3 cups Bisquick baking mix
1/2 cup sugar
1/3 cup Gold Medal flour
1 tsp. ground cardamom
1 egg
1 cup milk
1 cup cut-up candied cherries
3/4 cup chopped nuts

Heat oven to 350F. Grease well five soup cans or eight 6oz aluminum juice cans. Mix baking mix, sugar, flour, cardamom, egg and milk; beat vigorously with spoon 1/2 minute. Stir in cherries and nuts.

Pour batter into cans, filling each slightly more than half full. Bake soup cans about 40 minutes, juice cans about 35 minutes. Cool slightly before removing from cans. Cool thoroughly before slicing.

6 or 8 loaves


Little Loaves:
Divide batter among 6 well-greased miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/4". Bake about 35 minutes.

6 loaves


Banana Nut Bread:
Increase sugar to 2/3 cup, omit cardamom, decrease milk to 1/2 cup, omit cherries and add 1 cup mashed banana. Pour batter into well-greased loaf pan, 9x5x3". Bake 55 to 60 minutes.

1 loaf

Poppy Seed Nut Bread:
Substitute 1/4 cup poppy seed and 1 tbsp. grated orange peel for the cardamom; omit cherries. Pour batter into well-greased loaf pan, 9x5x3". Bake 55 to 60 minutes.

1 loaf