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MARASCHINO CHERRY ALMOND BREAD




Source of Recipe


internet


Recipe Introduction


Country Woman magazine March/April 2005 issue


List of Ingredients




1 (10 oz) jar maraschino cherries, reserve juice
1/2 C. butter, softened
3/4 C. sugar
2 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. slivered almonds

ALMOND BUTTER:
1/2 C. butter, softened
1 TBSP. slivered almonds, finely chopped
1/2 tsp. almond extract

Recipe



Drain cherries, reserving juice; add enough water to juice to measure 1/2 C. Cut cherries into quarters; blot dry and set aside.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Stir in the cherries and almonds.

Pour into a greased 9"x5"x3" loaf pan.

Bake at 350�F for 50-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack to cool completely.

In a small bowl, combine the almond butter ingredients. Serve with the bread.

Yield: 1 loaf plus 1/2 C. almond butter.