Saturday, 24 November 2012

Cherry Loaf Pound Cake

For this festive looking loaf you can use either red or green candied cherries.  I like to use half of each.  It keeps well for weeks.  It makes a lovely hostess gift.  


2 cups all-purpose flour
1/2 teaspoon salt
1 cup candied cherries, halved
1 cup butter
1 cup granulated sugar
4 eggs
2 teaspoons almond extract


In a small bowl, combine flour and salt. Stir well to blend.  Mix 1/2 cup of the flour mixture with cherries.  In a large bowl, cream butter and sugar together until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add remianing 11/2 cups flour gradually.  Stir in extract and floured cherries, mixing until well blended.  Spread mixture in greased 9" x 5" loaf pan.  Bake at 300 degrees F for 90 to 100 minutes or until toothpick inserted in centre comes out clean.  Don't be concerned if the cake cracks on top, it is supposed to. 

Make 1 large loaf. 



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