Maraschino Cherry Almond Bread |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Pretty bits of maraschino cherries peek out of every piece of this bread, turning its moist interior bright pink. The recipe, from a special friend, makes such a lovely loaf. Smooth on some almond butter and enjoy it morning, noon and night. Ingredients:
1 jar (10 ounces) maraschino cherries |
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup slivered almonds |
almond butter: |
1/2 cup butter, softened |
1 tablespoon slivered almonds, finely chopped |
1/2 teaspoon almond extract |
Directions:
1. Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds.
3. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, combine the almond butter ingredients. Serve with bread. Yield: 1 loaf (12 slices, 1/2 cup almond butter).
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