Ingredients for Festive Butter Almond Loaf
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- Sour Cream
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plus 2-4 tablespoons milk
- 1 cup chopped almonds
- ½ cup chopped candied cherries
- 2 cups powdered sugar
- 2-4 tablespoons water (optional, for glaze)
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How to Make Festive Butter Almond Loaf
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped almonds and ½ cup chopped candied cherries (red and/or green, optional).
- Divide batter evenly between the prepared loaf pans. Sprinkle remaining almonds over the tops.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the loaves are cooling, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2-4 tablespoons milk (or water), and ½ teaspoon vanilla extract until smooth. Add more milk/water, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the loaves are completely cool, drizzle the glaze over the top and decorate with extra candied cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
132g
Fat
44g
Carbs
17g
