Maraschino Cherry Mini Loaves Recipes

Steps:

• Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth.
• Stir in cherries (cut in half) and nuts.
• Bake at 350 degrees for 1 hour in a loaf pan.

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:

• 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.

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 oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.