Cherry And 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.

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 BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
• Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
• Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

CHERRY VERY! ALMOND BREAD

Steps:

• Lightly grease a 9x5x3-in. loaf pan and set aside.
• In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.
• In small bowl, stir together egg, milk, cooking oil and almond extract 'til well combined.
• Add egg mixture to dry mixture all at once. Stir 'til just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.
• Bake in a 350ºF. oven 1 hour or 'til a wooden toothpick inserted near center comes out clean.
• Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack.
• Wrap and store overnight before slicing.

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.

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 FRUITCAKE

Steps:

• Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
• Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
• In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
• Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
• Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

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.

CHERRY ALMOND MINI LOAVES

Steps:

• In a large saucepan, combine milk, 1/2 cup butter, sugar and salt. Cook over low heat until butter is melted; stir until smooth. Cool to lukewarm (110°-115°). , In a large bowl, dissolve yeast in water. Stir in milk mixture, eggs and yolk. Gradually beat in 2 cups flour. Stir in raisins, cherries and orange zest. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. , Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; divide into 12 portions. Shape each into a 6x4-in. oval. Place 2 in. apart on greased baking sheets. , For filling, crumble almond paste in a small bowl; stir in sugar and egg white until smooth. Divide filling into 12 portions; roll each into a 5-in. log. Flatten slightly; place off-center on each oval. Fold dough over filling; pinch edges to seal. Cover with a kitchen towel; let rise until doubled, about 45 minutes. , Preheat oven to 350°. Melt remaining butter; brush over each loaf. Bake until golden brown, about 20 minutes. Dust with confectioners' sugar.