Cherry Almond Loaf Food

CHERRY/ALMOND QUICK BREAD

Steps:

• In a large bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in almonds and cherries. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.

APPLE, DRIED CHERRY AND ALMOND LOAF

Steps:

• Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
• Preheat an oven to 350 degrees F.
• Lightly grease and line the loaf pan with parchment paper, and set aside.
• Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
• Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey.

CHERRY ALMOND LOAF

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.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.

CHERRY LOAF POUND CAKE

Steps:

• Combine flour and salt.
• Stir well to blend.
• Mix 1/2 cup flour mixture with cherries.
• Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Add remaining flour gradually.
• Stir in extract and floured cherries, mixing until well blended.
• Spread in greased loaf pan.
• (I use a veg. spray).
• Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
• Don't be concerned if cake cracks on top, it is supposed to.

CHEERY CHERRY LOAF

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.

CHERRY LOAF

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.

CHERRY ALMOND LOAF

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Grease an 8 x 4 inch loaf pan In one bowl, mix together the flour, ground almonds, salt and baking powder.
• 3. 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.
• 4. Pour the batter into your prepared loaf pan and bake for about an hour or until a cake tester comes out clean when inserted into the center. Cool 15 minutes before removing the loaf from the pan. 8 points per serving

CHERRY LOAF CAKE

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.