Wonderful for Christmas and Valentine's Day or just every day
- Carbohydrate 382.319413181818 g
- Cholesterol 2115 mg
- Fat 85.8040657575757 g
- Fiber 13.6432895054239 g
- Protein 75.377987020202 g
- Saturated Fat 20.3622758383838 g
- Serving Size 1 1 Serving (1210g)
- Sodium 56535.2025240494 mg
- Sugar 368.676123676394 g
- Trans Fat 10.1532823636364 g
- Calories 2523 calories
Step-by-step
- Separate cherries from juice
- Dredge Cherries in 1/4 cup of flour
- Combined Cherry juice and all other ingredients including the remaining 1 1/2 cup of flour
- Mix well
- Pour into greased and floured loaf pan
- Put cherries on top and push through batter
- Bake at 300 degrees for 1 hr and 15 minutes
- Bread is done when tootpick inserted near center comes out clean
Preventing mix-ins from sinking to the bottom of a batter relies entirely on mechanical resistance rather than oven temperature. Sugary or dense additions naturally plummet during the first twenty minutes of baking unless coated thoroughly in dry flour before incorporation.
- Coat maraschino cherries in one-fourth cup of the measured flour mixture to create friction against the wet batter.
- Bake this loaf at a low 300 degrees Fahrenheit for one hour and fifteen minutes to ensure the center sets before the exterior browns excessively.
- Test doneness by inserting a toothpick near the center; moisture on the wood indicates structural collapse is still possible upon cooling.
- Substitute pecans with walnuts at a one-to-one ratio without altering the structural integrity of the crumb, though oil-rich nuts may increase total baking time slightly.
- Drain excess cherry syrup completely from the fruit before measuring if avoiding unwanted density fluctuations in the final loaf.
Proper flour-dredging guarantees uniform distribution throughout the pan. Removing the loaf promptly when a toothpick emerges dry prevents scorched sugars and dry crumbs.
