Cherry Almond Bread

Mix:

 9 eggs, 1 ½ c oil and 4 c sugar.

Blend in 2½ lb bag of White Lily Self-rising flour, ½ T Amaretto, ¼ t vanilla, ¹/₈ can almonds (48 oz can), and 1 ½ c milk.

Mix well.

Add ¼ c maraschino cherry juice and ¼ can dark cherries (6 lb 8oz can)

Bake in 3 loaf pans at 275^o for 1 hour

Cool in pan for 10 min.