Ingredients for Grandmas Chics Cherry Loaf 1968
- All Purpose Flour
- Maraschino Cherries
- Baking Powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- Lemon Extract
- Almond Extract
- Whole Milk
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How to Make Grandmas Chics Cherry Loaf 1968
- Preheat oven to 325°F (160°C).
- Drain 2 cups fresh or frozen pitted cherries well. Cut large cherries in half and pat thoroughly dry with paper towels.
- Sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Sprinkle 1 tablespoon of the dry flour mixture over the cherries to coat them lightly and prevent them from sinking to the bottom.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 5 minutes using a stand mixer or 8-10 minutes by hand).
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon almond extract, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract. Mix well.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup room temperature milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Gently fold in the coated cherries.
- Grease and flour two 9x5 inch loaf pans. Each pan should hold approximately 7 cups.
- Divide batter evenly between the prepared loaf pans.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, wrap tightly in plastic wrap and then foil for freezing (optional).
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
1186g
Fat
466g
Carbs
164g
