| 12 Servings | Prep: 25 Min. Bake: 50 Min. + Cooling |
- Ingredients
- 1 jar (10 ounces) maraschino cherries
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup slivered almonds
- ALMOND BUTTER:
- 1/2 cup butter, softened
- 1 tablespoon slivered almonds, finely chopped
- 1/2 teaspoon almond extract
- Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.
- In a large bowl, cream butter and sugar until light and fluffy. 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. Fold in cherries and almonds.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the almond butter ingredients. Serve with bread. Yield: 1 loaf (12 slices, 1/2 cup almond butter).
Directions