Golden Agave Pound Cake

Serves: 12

   1 cup butter
   3 eggs
   1/2 cup agave
   1/2 cup sugar
   1 tablespoon vanilla extract
   1 tablespoon grated lemon peel
   2 cups flour
   1 teaspoon baking powder
   1/4 teaspoon salt
   1/4 teaspoon baking soda
   1 cup whole maraschino cherries, drained
   1/2 cup broken pecans

Golden Agave Pound Cake is from the Cook'n with Agave collection.

Bring butter and eggs to room temperature. In large mixer bowl, beat butter on medium speed of electric mixer about 1 minute. Gradually add agave, then sugar; beat 5 to 7 minutes after all agave and sugar are added. Add vanilla and lemon peel; mix well. Add eggs one at a time; beat after each addition. Scrape bowl frequently. Combine flour, baking powder, salt and baking soda; mix well. Add flour mixture to egg mixture; beat on low speed only until ingredients are blended; gently stir in cherries and pecans. Pour batter into three 6 x 3-1/4 x 2-1/2 inch (or one 9 x 5 x 3-inch loaf pan) greased and floured loaf pans. Bake at 325F for 40 to 50 minutes (60 minutes for one pan) or until wooden toothpick inserted near center comes clean. Cool 15 minutes in pan. Remove from pan; cool completely on wire rack.