Ingredients

The following ingredients have 4 Servings
  • ¾ cup granulated sugar
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • ½ cup milk
  • ¼ cup maraschino cherry juice
  • 2 large eggs
  • ½ cup sour cream
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • maraschino cherries (from a 16-ounce jar, chopped)
  • 1 cup powdered sugar
  • 2-3 tbsps heavy whipping cream or milk
  • ½ tsp almond extract
  • 1-2 drops cherry extract (or 1 tablespoon maraschino juice)

Instruction

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk to combine well.
  • In a separate bowl, sift together flour, salt, and baking powder.
  • Drain maraschino cherries from the rest of the juice (you’ve already used ¼ cup of the juice in the bread batter) and coarsely chop the cherries into halves and/or quarters.
  • Sprinkle 1-2 tablespoons of the flour mixture over the cherries and toss to combine.
  • Stir the remaining flour mixture into the milk/eggs mixture. Stir just until wet and dry ingredients are combined - lumps and streaks of flour in the batter are fine.
  • Gently fold the cherries into the batter to distribute evenly, but do not overmix.
  • Pour batter into a greased or parchment-lined 9x5 loaf pan.
  • Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cover bread with  aluminum foil after 45 minutes to prevent it from over-browning on top.
  • Remove from the oven and cool. (You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.)
  • Whisk together the ingredients for the glaze.  Drizzle the glaze over the bread.  The glaze will set, dry to the touch after about 30 minutes.