Cherry Garcia Loaf Cake!
Ingredients
Makes 1 9x5 loaf pan (place a baking sheet underneath)
Cake Ingredients
- 3/4 C sugar
- 1/2 C whole milk
- 1/2 C oil
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 2 C flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 C of maraschino cherries cut in half
Cherry Glaze Ingredients
- 1 C powder sugar
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted sweet cream butter
- 1/3 C maraschino cherry juice
Instructions
- Preheat the oven to 350F
- Spray your loaf pan with pam spray and set aside
Directions for cake
- In a standing mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract- Mix until combined
- In a medium, combine the flour, baking powder and salt
- Use a whisk to mix the dry ingredients
- Gradually add the dry ingredients into the wet ingredients and mix until combined
- Using a rubber spatula, fold in the sliced cherries
- Pour the batter into the loaf pan and bake for 55-60 minutes or until a tooth pick comes out clean
- Once baked set loaf on a wire rack to cool for 20 minutes before removing the loaf from the pan
Directions for Glaze
- In a small or medium bowl, combine all ingredients and mix until smooth
- Pour glaze over loaf and let glaze harden slightly before cutting
- ENJOY!
Notes
This Cherry Garcia Loaf Cake bakes up beautifully, but a few small tips make a big difference. Because maraschino cherries are very moist, it’s important to drain them well, pat them dry, and lightly toss them with a little of the measured flour before folding them into the batter. This helps prevent sinking and keeps the loaf from turning gummy. If you prefer a slightly less sweet, more bakery-style flavor, you can reduce the sugar to ⅔ cup or add a tablespoon of sour cream or Greek yogurt for extra richness. Let the loaf cool almost completely before glazing so the glaze sets nicely on top instead of soaking in.