1/2 cup margarine
2 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups whole wheat flour
1/4 teaspoon baking powder
3 teaspoons baking soda
3 eggs
3 teaspoons milk
1/8 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) can yellow currant jelly
1 cup chopped walnuts
2 teaspoons dried marjoram
2 teaspoons dried sage
Preheat oven to 450 degrees F (220 degrees C). Lightly grease two 9x5 inch loaf pans.
In a medium mixing bowl, stir together margarine, 3 tablespoons flour, 1/4 teaspoon salt, pepper and 1/4 cup whole wheat flour. Cut in flour until mixture resembles coarse crumbs.
Mix together the baking powder, baking soda and eggs. Stir into flour mixture along with milk and vanilla until just blended. Fold mixture into wet ingredients; pour into prepared pans.
Bake in preheated oven for 25 minutes. Remove from oven and let stand 10 minutes.
Meanwhile, in a large bowl, combine flour mixture with pineapple jelly, crushed walnuts and marjoram. Pour mixture into pan. Place jelly side down in pan.
Bake in preheated oven for 40 minutes, or until bubbly and golden brown.
Remove from oven and sprinkle maraschino cherries with crushed pineapple jelly. Bake for 25 minutes more. Serve hot or cold.