Ingredients
Scale
- For the Cake:
- 3/4 cup sugar
- 1/2 cup whole milk
- 1/2 cup oil
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 cups maraschino cherries, cut in half
- For the Cherry Glaze:
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted sweet cream butter
- 1/3 cup maraschino cherry juice
Instructions
- Prepare Your Equipment: Preheat the oven to 350°F. Spray a 9×5 inch loaf pan with cooking spray and set aside. Place a baking sheet underneath the loaf pan to catch any potential overflow during baking.
- Mix Wet Ingredients: In a standing mixer, combine the sugar, milk, oil, egg, vanilla extract, and almond extract. Mix until all ingredients are thoroughly combined, creating a smooth liquid base for your cake.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. This ensures your leavening agents are properly incorporated throughout the batter.
- Create the Batter: Gradually add the dry ingredients into the wet ingredients, mixing at low speed until just combined. Be careful not to overmix, as this can make your cake dense.
- Add the Cherries: Using a rubber spatula, gently fold in the halved maraschino cherries until they are evenly distributed throughout the batter. The fold technique helps maintain the air in your batter for a lighter cake.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- Cool the Cake: Once baked, place the loaf pan on a wire rack and allow it to cool for 20 minutes. This initial cooling in the pan helps the cake set properly before removal.
- Prepare the Glaze: While the cake cools, combine the powdered sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice in a small or medium bowl. Mix until smooth and free of lumps.
- Glaze and Serve: Remove the cake from the pan and place it on the wire rack. Pour the cherry glaze evenly over the top, allowing it to drip down the sides. Let the glaze set slightly before slicing and serving.
Notes
- For the best flavor, use high-quality maraschino cherries and drain them well before adding to the batter.
- This cake freezes beautifully for up to 3 months if wrapped tightly in plastic wrap and foil.
- For a more pronounced cherry flavor, add 1/4 teaspoon of cherry extract to the batter.
- The almond extract complements the cherry flavor wonderfully but can be reduced if you prefer a more subtle taste.
- Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg