Thursday, August 16, 2012

Cherry Almond Bread


Cherries are a great fruit.

The Mr. loves cherries; especially the expensive cherries.

That would be the Rainier cherries.

But he doesn't always get those during cherry season!

But he always gets several pounds of Bing cherries when they're in season.

The other day, the Mr. went to the grocery store while I was away.

Cherries were nearly $3.00 a pound  . . .

OR!  He could purchase a flat of cherries for $10.00.

He went with the flat.

It made better financial sense.

Ummm . . . .that'd be 11 pounds of cherries he sat on the counter!

Yes.

11.

You know how fast cherries can go bad.

So he says to me.

Me!

"What can we do with these?"

Funny!
You bought them!

Now you want we/me to do something with them?

Those rhyming words get him mixed up all the time!

"I'll pit them if you do something with them."  the Mr. kindly said!

So with that information, I set out to "do something" with 11 pounds of cherries!

I made cherry bread!

I found this on a website; made some modifications, and here it is.

Cherry Almond Bread

1/2 c. softened butter
1 c. sugar
3 eggs
1 1/2 c. flour
2  tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract
1 c. sour or Bing cherries, pitted and halved (canned, frozen, or fresh)

GLAZE:
6 Tbsp. confectioner’s sugar
4-6 TBSP heavy cream
1 tsp. almond extract


Preheat oven to 350 degrees F.
Cream sugar and butter.  Add eggs and almond extract and combine well.
Combine dry ingredients then stir into creamed mixture by hand.
Fold in cherries.
Pour into a greased and floured loaf pan.
Bake for 1 hour or until inserted toothpick comes out clean.

Meanwhile, make glaze while the bread is baking.
Immediately, punch holes in the top with a toothpick or knife when bread is removed from oven.
Pour glaze over hot bread. Remove from pan quickly after glaze is absorbed.

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