Cherry Nut Pound Cake

Another recipe from the Hartford Courant Recipe Exchange. Always looked forward to the Wednesday Courant for the Food Section.
Moist and delicious. Reminds me of our wedding cake...

2 cups sugar
2 sticks margarine
2 tsp almond extract
2 tsp vanilla
3 eggs
1 pint sour cream
3 cups flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup chopped maraschino cherries
1 cup chopped nuts

1. Preheat over to 350 degrees. Grease a tube pan and set aside.
2. Cream sugar and margarine until fluffy and light. Add almond and vanilla extracts. Add eggs, one at a time, beating well after each addition. Add sour cream and blend.
3. Mix dry ingredients and add, blending well.
4. Add cherries and nuts and mix until combined. Pour batter into prepared tube pan and bake for 60 - 75 minutes until cake tests done. Can also be prepared in 2 loaf pans, 350 for 1 hour.
5. Sprinkle with powdered sugar when cool.