Recipe Index

Ingredients

• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• 2 ¼ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 (8-ounce) jar maraschino cherries, (cherries chopped and the juice reserved)
• powdered sugar, (for dusting)

Method

1. Heat the oven to 325°F for the cherry almond loaves, spray two 8 x 4-inch loaf pans with nonstick cooking spray, and line them with parchment leaving a 1-inch overhang on either side.
2. Mix the granulated sugar and vegetable oil in a large bowl with a hand mixer or stand mixer paddle until combined.
3. Add the eggs, vanilla extract, almond extract and 1/2 cup of the reserved maraschino cherry juice, topping the juice up with water if it falls short of 1/2 cup, and mix until the wet base combines.
4. Whisk the flour, baking powder and salt in a separate bowl, then add that mixture to the sugar bowl and mix until a batter forms.
5. Stir the chopped maraschino cherries through the batter by hand so they distribute without breaking down.
6. Divide the cherry batter evenly between the two prepared pans.
7. Bake the loaves about 40 to 45 minutes until a toothpick inserted at the center comes out clean, cool them in their pans for 10 minutes, then invert them onto a cooling rack to finish cooling.
8. Dust the cooled cherry almond loaves with powdered sugar before slicing them for serving.

Prep: 25 min · Cook: 45 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data