Cherry Loaf
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Source & History
This is a recipe from the
Five Roses Cookbook. There it is a recipe for a cake but I (for reasons lost in the mists of time) decided it would be better cooked in a loaf pan and treated as a loaf rather than a cake - you decide if I was right. I went to the original to check but this recipe is meant to be on page 45 and I am missing page 45-46 from my torn & tattered version of the book.
Note
- The only real difference that I made (besides putting the batter in a loaf pan) was to sprinkle the almonds on top. I think cherries & almonds go well together or, as Jamie would say, are good friends.
- Author
- Aileen Sorohan
Ingredients
- 1 1/2 cups flour plain
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup Butter
- 3/4 cup white sugar
- 2 eggs
- 1/2 cup milk
- 1 cup glace red cherries halved
- almonds slivered or flaked
Instructions
- Sift flour, baking powder, & salt together.
- Cream butter & sugar, add eggs.
- Add dry ingredients alternately with milk, starting & ending with the dry ingredients.
- Coat cherries in flour and then fold in the cherries.
- Pour batter into loaf tin. Decorate top with slivered/flaked almonds.
- Bake in a moderate oven for 50-55min.