Sunday, April 5, 2020

Glazed Cherry Loaf Cake

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I’m getting a little goofy, my friends; please, come join me. Seriously, this morning I found myself going through the stack of Christmas recipes that I somehow never got around to making. I don’t make a lot of cakes, loaf cakes in particular, but my granddaughter absolutely loves the color pink, and when I spotted this recipe online, somewhere, forgive me for not remembering, I thought that I really needed to make this for her. Then, Christmas came and went, and those cherries never moved from the spot on the shelf. Today I thought that it was time to pull out those two 10-ounce jars of maraschino cherries, and make that cake.
This is super easy to put together, requires no special equipment or mixer, and is good whether you add the glaze or not. I am a big fan of glaze, myself, so just had to add it, making it doubly pink, and doubly delicious. Glaze, or no glaze, I had this for breakfast. The gloves are off where food rules are concerned, so people, go crazy! Bake up that turkey that you have in the freezer, make yourself a birthday cake, grill some pork steaks or ribs, do whatever tickles your fancy. Why not?
Glazed Cherry Loaf Cake

¾ c. sugar
½ c. whole milk
½ c. oil
1 extra-large egg
1 t. vanilla extract
2 c. flour
2 t. baking powder
¼ t. salt
2 10-oz. jars maraschino cherries,* drained, juice reserved

2 c. powdered sugar
2 T. melted unsalted butter
1/3 c. maraschino cherry juice, reserved from above
½ t. vanilla extract

Preheat the oven to 350ºF.

In a medium bowl, whisk together the sugar, milk, oil, egg, and extracts. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, stirring just until combined.

Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour batter into a greased 9”x4” loaf pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, cherry juice, and extracts in a small bowl. Mix until smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

*If this is for adults only, you may just want to swap the plain cherries for these whiskey maraschino cherries. Ho, boy!


Linda said...

I love loaf cakes! They are a definite step above quick breads, which I also love. We have no maraschino cherries, so I'll add a couple jars to our grocery list and give this a go.
Great advice on just doing whatever tickles your fancy!

Rustown Mom said...

Why not, indeed! I am loathe to go to the grocery store this week as we have so much food for two people I can skip it until next weekend. But that sure looks good and I've been making things just for the heck of it, too!

Thelma said...

That loaf is so pretty and looks delicious. Flour has become hard to get here so I have to cut down on baking and save it incase we need bread. We are in crazy times.

imsovintage said...

That cake/bread looks so wonderful! I just added the cherries to my WM pickup order!! Hopefully they will have them in stock so that I can make this this week!

sandy said...

Looks delicious. I use to put cherrries in the applesauce cake recipe my mom had for years. always loved biting into them.