butter, unsalted, room temperature
2 x large
pure vanilla extract
maraschino cherry juice (see below)
all purpose flour, sifted
1 - 10 oz. jar(s)
maraschino cherries, drained reserving juice, chopped
2 - 4 Tbsp
maraschino cherry juice (see above)
1Preheat oven to 350 degrees F.
2Cream together sugar & butter. Add eggs, vanilla 2 Tbsp cherry juice & beat on medium speed until light & fluffy.
3In a separate bowl, sift together flour, baking soda & salt. Add the pecans & the cherries to the dry mixture & toss to coat.
4Alternate adding the dry mixture & the buttermilk to the creamed sugar mixture until combined.
5Turn batter into a well greased 2 qt bundt pan.
6Bake 55 - 60 minutes. Cool in pan on rack for 15 minutes, then remove from pan & cool completely.
7For the drizzle mix confectioners' sugar with maraschino cherry juice to the consistency wanted. Drizzle over bread.
About this Recipe
Dietary Needs: Vegetarian