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-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
CHURRO LOAF CAKE
This Mexican churro-inspired cake has all the elements of a perfect churro-sugary crunch, hints of cinnamon, a light vanilla crumb and dark chocolate sauce. It's a great make-ahead dessert that you coat with cinnamon sugar and drizzle with chocolate sauce just before serving. A few bites and you'll feel like you've been transported to a churreria!
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-by-5-inch nonstick loaf pan with baking spray and set aside.
- Cream 12 tablespoons of the butter and 1 1/2 cups of the sugar in a stand mixer fitted with the paddle attachment until pale and fluffy, about 6 minutes.
- Meanwhile, place the buttermilk, vegetable oil, vanilla extract and eggs in a liquid measuring cup and whisk with a fork until combined. Whisk together the flour, baking powder, salt and baking soda in a medium bowl and set aside.
- Reduce the mixer speed to medium-low, then add a third of the flour mixture and mix until fully incorporated, about 20 seconds. Add half of the egg mixture, again mixing until fully incorporated. Repeat with the remaining flour and egg mixtures, making sure to scrape the sides and bottom of the bowl with a rubber spatula after each addition.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula or small offset spatula. Tap the bottom of the pan swiftly against the counter 10 to 15 times to release any large air bubbles.
- Bake on the center rack, rotating the pan halfway through, until the top of the loaf is deeply golden brown and a toothpick inserted in the center of the cake comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 to 20 minutes before removing it from the pan and allowing it to fully cool on a baking rack, about 1 hour.
- Meanwhile, combine the cinnamon and remaining 1/2 cup sugar in a small bowl, then pour two-thirds of the mixture in a rectangle about the size of the loaf cake on a baking sheet.
- Once the cake is fully cooled, place the chocolate and corn syrup in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just simmering, then carefully pour over the chocolate. Allow to sit for 1 minute, then stir with a rubber spatula until the heavy cream is fully incorporated, the chocolate is completely melted and the sauce is smooth and glossy.
- Melt the remaining 3 tablespoons of butter in a small bowl in the microwave. Using a pastry brush, evenly coat all 4 sides and the top of the cake with the melted butter. Carefully press each side of the cake into the sugar mixture, using your hands to press the cinnamon sugar to fill in any uncovered spots. Sprinkle the remaining cinnamon sugar evenly over the top of the cake. While the cake is still on the sheet pan, drizzle the chocolate sauce over the top, then transfer to a serving platter.
CHERRY LOAF POUND CAKE
This is a very nice loaf cake for any occasion. It is SO tasty. I have had the recipe for years, don't know where it came from. Glace cherries are candied cherries that you buy in the baking section of the store
Provided by Dorel
Categories Dessert
Time 2h10m
Yield 1 loaf cake
Number Of Ingredients 7
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.
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.
CHERRY MADEIRA CAKE
Easy madeira sponge loaf cake studded with cherries for a teatime treat.
Provided by Amanda
Categories Dessert
Time 58m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 C/350 F/160 FAN/Gas Mark 4.
- Grease the tin with the teaspoon of butter and line with baking parchment.
- Wash the cherries, cut into halves and dry on kitchen paper.
- In a food mixer or large bowl, cream the butter and sugar together until very soft and fluffy.
- Beat the eggs individually and add them one by one to the cake batter, mixing well after each addition.
- Use a tablespoon of the flour to mix with the cherries and add the rest of the flour, baking powder and the ground almonds to the batter.
- Fold in the flour mixture with a metal spoon.
- Put half of the batter in the bottom of the tin and spread into a layer.
- Push half of the cherries in and repeat.
- Bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave it to cool for 5 minutes in the tin and then transfer to a cooling rack.
- Wait until the cake is completely cool before slicing.
Nutrition Facts : Calories 264 kcal, Carbohydrate 50 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 51 mg, Sodium 81 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 2 g, ServingSize 1 serving
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 LOAF "POUND CAKE"
Cherry Pound Cake with Whole Maraschino Cherries! Don't know where the recipe came from! My Mother use to make it at Christmas! I use which ever color cherries I have on hand! Have also used granulated white sugar instead of berry sugar!
Provided by GrandmaFish
Categories Dessert
Time 1h35m
Yield 1 Loaf, 15 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter with sugar, beat until fluffy.
- Add eggs one at a time, beat after each addition.
- Mix flour and salt.
- Add flour mix to creamed mixture and blend thoroughly.
- Fold in cherries.
- Bake at 300 degrees for 1 hr and 20 minute.
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