Prep Time
15 minBake Time
55-60 minYield
1 loafRating
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Loading...| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 cup sugar | |
| 1 tbsp. baking powder | |
| 1/2 tsp. salt | |
| 2 eggs | |
| 1/2 cup vegetable oil | |
| 1/2 cup milk | |
| 1/4 tsp. almond extract | |
| 3/4 cup maraschino cherries, drained & chopped (save juice for icing) |
| 1/4 cup butter, at room temperature | |
| 1 cup icing sugar | |
| 1 tbsp. maraschino cherry juice | |
| 1/2 tsp. almond extract |
This loaf is pretty in pink.
| 1. | Preheat oven to 350F (180C). Prepare loaf pan. |
| 2. | Combine flour, sugar, baking powder and salt. |
| 3. | Beat together eggs and oil. Beat in milk and almond extract. Stir in cherries. |
| 4. | Add liquids to dry ingredients all at once and stir just until combined; batter will be thick. |
| 5. | Spread the batter into loaf pan. Bake for 55-60 minutes or until toothpick inserted in centre comes out clean. |
| 6. | Cool in pan for 30 minutes then remove from pan and cool completely on wire rack. |
| 7. | Combine icing ingredients together until mixed thoroughly. Ice loaf when cooled. |
| 8. | NOTE: This loaf is easer to slice and more flavourful on the second day. |
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