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Christmas Cherry Loaf


6 oz. jar maraschino cherries
2 cups sifted all-purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup milk
3 tablespoon margarine or butter, melted
1/4 tsp. almond extract
1/2 cup chopped walnuts

Drain cherries; reserve 1/4 cup juice. Cut cherries in half; drain again. Sift then measure flour; resift with sugar, baking powder and salt.

Preheat oven to 350 deg. F. Beat eggs; add milk, cherry juice, melted butter and almond extract. Stir into dry ingredients, mixing until smooth. Fold in cherries and nuts. Turn into greased 8x4-1/2 inch loaf pan. Bake 60 to 70 minutes or until top of cake springs back when lightly touched with finger. Cool in pan on wire rack 20 minutes. Remove from pan. When cold, wrap and store.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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