This Cherry Almond Loaf Cake is the perfect balance of moist, fruity, and comforting. I first tried this recipe years ago, and it’s become a go-to whenever I want something that feels like home. The burst of juicy cherries paired with a soft, almond-flavored loaf makes every bite deliciously irresistible!
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup maraschino cherries, drained and chopped
- 1/2 cup slivered almonds (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tbsp maraschino cherry juice (from the jar)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the almond extract and vanilla extract.
- Combine: Add the dry ingredients to the wet ingredients in batches, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Cherries and Almonds: Gently fold in the chopped cherries and slivered almonds (if using) into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and cherry juice until smooth. Drizzle over the cooled cake.
- Serve: Slice and enjoy the soft, fruity goodness of this Cherry Almond Loaf Cake with a cup of tea or coffee!
This moist and fruity cake will quickly become a family favorite and is perfect for any occasion. Enjoy!
