|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Egg||1 , well beaten|
|Pitted tart cherries||1 Cup (16 tbs), chopped|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Stir together flour, sugar, baking powder, salt and soda.
Cut in shortening with a fork or pastry blender, as you would for pie crust.
Combine orange juice and egg; add to dry ingredients, mixing just to moisten.
Stir in cherries and nuts.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.