Grandma's Cherry Bread

Name: Grandma's Cherry Bread
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 20 pieces
Cuisine: Eastern European
Ingredients: 1 1/2 c unsalted butter,room temperature; 8 oz pkg. cream cheese, room temperature; 2 c granulated sugar; 10 large egg yolks; 1/4 c maraschino cherry juice; 10 large egg whites,stiff-beaten; 4 1/2 c cake flour; 1 tsp baking powder; 2 tsp almond extract; 2 jar(s) 10 oz. each maraschino cherries, drained and chopped; 2 c chopped walnuts

By Pat Duran
@kitchenChatter

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:

17 Comments

Serves:

20 pieces

Prep:

25 Min

Cook:

1 Hr 45 Min

Method:

Bake

Ingredients

1 1/2 c

unsalted butter,room temperature
8 oz

pkg. cream cheese, room temperature
2 c

granulated sugar
10 large

egg yolks
1/4 c

maraschino cherry juice
10 large

egg whites,stiff-beaten
4 1/2 c

cake flour
1 tsp

baking powder
2 tsp

almond extract
2 jar(s)

10 oz. each maraschino cherries, drained and chopped
2 c

chopped walnuts
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How to Make Grandma's Cherry Bread

Step-by-Step

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.

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