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Almond Cherry Bread


1/2 cup drained quartered maraschino cherries
1/2 cup slivered blanched almonds
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
4 tablespoon chilled shortening
1 egg
1/4 cup maraschino cherry juice
3/4 cup milk
1/4 tsp. vanilla

Prepare cherries and almonds. Sift then measure flour; resift with baking powder, salt and sugar. Preheat oven to 300 deg. F. Cut shortening into dry ingredients to resemble fine crumbs. Stir in cherries and almonds. Beat egg until light; add maraschino cherry juice, milk and vanilla. Make well in center of dry ingredie s. Add liquids; combine lightly, turn into buttered 8x4-inch loaf pan. Bake 1-1/4 hours or until loaf springs back when lightly touched with finger. Leave in pan on wire rack 20 minutes. Turn out and cool completely. When cold, wrap and store.




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