Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c).
Mix flour, baking powder and salt.
Beat eggs and sugar together until thick and piled softly.
Alternately add dry ingredients an the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition.
Mix in cherries and pecans.
Turn into well greased and floured cooker bake pan or 2 lb.
Cover bake pan with lid or i using coffee can, cover with 6 layers paper towels.
Set in crock pot.
Cover and cook on high 2 - 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.
1 1/2 Flour
1 1/2 Baking powder
6 Maraschino cherries
3/4 Pecans; coarsely chop