CHEERY CHERRY LOAF
You can serve this loaf year-round- but its cherries give it a pretty Christmasy look. In addition to being a lovely gift, it's something I often include in meals at home. I have also entered my loaf in fairs, where it's always a winner. I'm a widow (three grown daughters) who enjoys baking and crafting.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
CHERRY LOAF
This bread was very good. I made it a few years ago. I love desserts with marashino cherries. From Jean Paré.
Provided by Boomette
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
- Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.
Nutrition Facts : Calories 155.7, Fat 5.1, SaturatedFat 3, Cholesterol 34.7, Sodium 142.8, Carbohydrate 25, Fiber 0.4, Sugar 12.9, Protein 2.5
CHERRY AND ALMOND LOAF
This delectable cherry and almond loaf cake is an old-school afternoon treat that's just begging to be enjoyed with a cup of tea. It will keep in a cake tin for up to a week or can be frozen in slices for whenever you need something sweet. For another classic loaf cake, try James Martin's lemon drizzle cake recipe.
Provided by delicious. magazine
Categories Chocolate orange recipes
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
- Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
- Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
Nutrition Facts : Calories 404kcals, Fat 22.1g (9.2g saturated), Protein 6.5g, Carbohydrate 47.9g (36.5g sugar)
CHERRY SPICE LOAF
This is a pretty loaf loaded with fruit and tastes good.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Beat in sugar and oil. Slowly add milk and almond flavoring.
- In second bowl put flour, baking powder, soda, and salt. Stir in dates, cherries, raisins, and nuts. Pour into batter, stirring only to moisten. Spoon into greased 9x5x3 inch loaf pan.
- Bake for 1 hour in 350 degree F (175 degree C) oven until a toothpick inserted in the center comes out clean. After 10 minutes turn loaf out to cool on a rack. Store in plastic bag.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 47.9 g, Cholesterol 32.2 mg, Fat 13.7 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 185.4 mg, Sugar 28.6 g
EASY CHERRY CAKE
An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake.
Provided by Annie Rigg
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
- Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
- Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3-4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
- Add the vanilla extract and lemon zest and mix again to combine.
- Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
- Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
- Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.
DARK CHOCOLATE CHERRY LOAF CAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
- In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
- For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.
CHERRY LOAF CAKE
Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
- Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
- Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.
Nutrition Facts : Calories 377 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHERRY ALMOND LOAF
A mist quick loaf studded with sweet cherries.
Provided by Deborah
Categories Quick Breads
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Grease an 8 x 4 inch loaf pan In one bowl, mix together the flour, ground almonds, salt and baking powder.
- In another bowl beat the butter with the sugar at medium speed with a hand or table mixer until light and fluffy.
- Add the eggs, one at a time, beating well between each.
- Add the almond extract and mix.
- Add 1/2 the flour mixture and mix briefly.
- Add the rest of the flour mixture and beat just until you can no longer see any flour.
- Add the cherries and stir them through the mixture.
- Pour the batter into your prepared loaf pan, sprinkle sliced almonds on top, and bake for about 55 minutes or until a cake tester comes out clean when inserted into the center.
- If the loaf begins to brown too much before it has completed baking, cover it loosely with aluminum foil.
- Cool 15 minutes before removing the loaf from the pan.
CHEERY CHERRY LOAF
Very Christmassy red and green cherries dot this luscious loaf cake. The pecans add another texture and taste. Very "comfort food" tasting.
Provided by Nana Lee
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Grease 9-in. x 5-in. x 3-in. loaf pan.
- Drain red cherries, chop and set aside.
- Reserve liquid from red cherries only.
- Add water, if needed, to this liquid to equal 1/3 cup.
- Set liquid aside.
- Drain green cherries, chop and set aside.
- In a large bowl, combine flour, sugar, baking powder and salt.
- In a small bowl, lightly beat eggs.
- Add milk, butter and red cherry liquid to dry ingredients. Mix just until combined.
- Fold in red and green cherries, pecans and orange peel.
- Pour into a greased loaf pan.
- Bake at 350° for 1 hour or until bread tests done.
Nutrition Facts : Calories 1561.7, Fat 21.2, SaturatedFat 8.5, Cholesterol 101.4, Sodium 571.5, Carbohydrate 342.7, Fiber 22.7, Sugar 279.6, Protein 10.7
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