Golden Agave Pound Cake
   _ cup butter
   _ eggs
   ___ cup agave
   ___ cup sugar
   1 tablespoon vanilla extract
   _ tablespoon grated lemon peel
   _ cups flour
   _ teaspoon baking powder
   ___ teaspoon salt
   ___ teaspoon baking soda
   _ cup whole maraschino cherries, drained
   ___ cup broken pecans

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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 325°F 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.

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