Ingredients Jump to Instructions ↓

  1. 1 jar (10 ounces) maraschino cherries

  2. 3/4 cup sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking powder

  7. 1/2 teaspoon salt

  8. 1/2 cup slivered almonds ALMOND BUTTER:

  9. 1/2 cup butter, softened

  10. 1 tablespoon slivered almonds, finely chopped

  11. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. 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. 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. 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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