Cherry Nut Loaf Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a bowl, beat butter and sugar until creamy. Add the egg, almond extract and vanilla while beating. Add cherries and the juices. Beat to combine everything.
• Put flour in a small bowl. Add baking powder and salt. Add to the mixture of cherries. Stir just enough to wet the dry ingredients. Pour the dough in a greased loaf pan. Cook in the oven at 350 F for about 45 minutes or until a toothpick inserted in it comes out dry. Cut in 8 slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Combine sugar, shortening, eggs, and salt in a large bowl; beat with an electric mixer until well combined.
• Mix flour and baking powder together in a medium bowl. Add flour mixture to shortening mixture in 2 or 3 batches, alternating with maraschino cherry juice, mixing batter well after each addition.
• Cut each cherry into 4 pieces; stir into batter with pecans. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack. Let cool completely.

Steps:

• Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. , In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in the red and green cherries, pecans and orange zest. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Steps:

• Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

Steps:

• Sift flour, soda and salt together.
• In lg mixing bowl, cream butter and sugar until fluffy.
• Add eggs, beat well.
• Alternately add flour and buttermilk, blending well.
• Add vanilla, nuts, and cherries.
• Pour batter into a greased and floured 9inch loaf pan.
• Bake at 350* for 60-70 minutes, until pick comes out clean.
• Cool in pan for 10 minutes; remove and cool on wire rack.

Steps:

• Cream sugar and butter.
• Seperate eggs, 2 egg whites and one whole egg.
• Add well beaten eggs and milk--.
• Sift flour and baking powder.
• Mix well and add cherries, nuts and vanilla.
• Mix lightly and pour into a well greased pan.
• Medium oven (350) till top is a nice shade of brown.

Steps:

• Drain cherries, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and reserved juice; stir into dry ingredients just until moistened. Fold in the walnuts, chocolate chips, dates and cherries., Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Wrap and store for 24 hours before serving.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
• Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
• Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
• Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
• After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Steps:

• Preheat oven to 325 degrees. Butter a loaf pan 8 by 4 by 2 inches.
• Sift the flour, baking powder and sugar into a bowl. Cut in the butter in a food processor, or use a fork, two knives or a pastry blender.
• Mix the eggs, orange juice, honey and cherry liqueur together and stir in. Fold in the cherries, orange peel and nuts.
• Spread batter into pan. Bake about 1 hour and 15 minutes, until nicely browned and cake tester inserted in the center comes out clean.
• Allow to cool completely before removing from the pan and slicing.

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

Steps:

• Grease and line a standard 9″ loaf pan with parchment paper and non stick spray. Coursely chop cherries and pecans. Set aside.
• Cream butter and sugar in bowl of a stand mixer with the paddle attachment.
• Add eggs, vanilla, and sour cream beating until combined. Scrape down sides.
• In a separate bowl, whisk together flour, salt and baking powder.
• In a liquid measuring cup combine milk and cherry juice.
• With mixer on low and starting with flour mixture alternate flour mixture than milk mixture. Mix until just combined.
• Stir in chopped cherries and chopped nuts with a spatula making sure to evenly mix through batter.
• Pour batter into prepared pan and bake in a 350 degree oven 60 minutes or until a light golden color or a toothpick inserted comes out clean.
• Cool in pan for 10 minutes. Remove from pan and place on wire rack. Cool completely before serving.

Steps:

• Cream margarine, sugar and buttermilk together. Add salt, baking soda and cherries and nuts. Fold in flour until completely moistened.
• Roll out on flour board. Divide dough in half.
• Bake at 375°F for 35 to 40 minutes, preferably on baking stone. Test with toothpick.

Steps:

• Combine flour and salt.
• Stir well to blend.
• Mix 1/2 cup flour mixture with cherries.
• Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Add remaining flour gradually.
• Stir in extract and floured cherries, mixing until well blended.
• Spread in greased loaf pan.
• (I use a veg. spray).
• Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
• Don't be concerned if cake cracks on top, it is supposed to.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.