Grandma's Cherry Bread
By
Pat Duran
@kitchenChatter
1
This sweet bread ; more like a cake recipe will dazzle your family with the wonderful flavor of nuts and cherries. My neighbor gave me this recipe- she said it was her grandmother's recipe- and she has had it a long time- but she no longer bakes as her health is poor. She asked me if I wanted her grandma's recipe file and - I could hardly contain myself and grab it and run.lol- This is one of the recipes in that loose leaf recipe book- some pages are hard to read and others are in Russian so I have to have her translate for me. Hope you like this one- we love it - I gave one to Galena too!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
20 pieces
Prep:
25 Min
Cook:
1 Hr 45 Min
Method:
Bake
Ingredients
-
1 1/2 cunsalted butter,room temperature
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8 ozpkg. cream cheese, room temperature
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2 cgranulated sugar
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10 largeegg yolks
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1/4 cmaraschino cherry juice
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10 largeegg whites,stiff-beaten
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4 1/2 ccake flour
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1 tspbaking powder
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2 tspalmond extract
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2 jar(s)10 oz. each maraschino cherries, drained and chopped
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2 cchopped walnuts
How to Make Grandma's Cherry Bread
- Preheat oven to 325^. Spray two 4 1/2x 8 1/2 inch loaf pans with wax paper on the bottom or one 10-inch tube pan(angel food cake pan)- bundt doesn't work as well. Make sure to spray well.
- Cream butter and cream cheese until light and fluffy. Add sugar and beat well; add egg yolks, extract and cherry juice; beat throughly. Fold in stiff egg whites, then the sifted dry ingredients, folding until well blended.
- Add 1/3 of the batter to the tube pan and then sprinkle with half of the cherries and 1/2 the nuts. Cover with another 1/3 of the batter and then sprinkle with the remaining cherries and nuts. Cover with remaining batter. Bake in oven for 90 minutes in tube pan; bake 75 minutes if using the 2 loaf pans. Test cake with cake tester in center, comes out clean done.
- Cool cake 5 minutes and then dump out on cooling rack. To store in freezer;when cooled, wrap in plastic and then in freezer bag or foil. This freezes well.
