Dried Cherry Almond Bread

FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.

Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.

In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.

Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.

Stir in almonds & cherries, then pour into prepared loaf pan.

Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.

Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.

FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.

Wrap tightly & store at room temperature.

When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.