Save A moist, festive quick bread studded with juicy cherries and fragrant almonds — perfect for the holidays or any time you crave a simple, elegant treat.
I first made this cherry almond loaf cake for a family gathering last winter, and it immediately became a holiday favorite. The blend of cherries and almonds reminds me of cheerful afternoons spent baking with my grandmother.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup (115 g), softened
- Granulated sugar: ¾ cup (150 g)
- Eggs: 2 large
- Whole milk: ½ cup (120 ml)
- Vanilla extract: 1 tsp
- Almond extract: 1 tsp
- Cherries: 1 cup (150 g) fresh or thawed frozen, pitted and halved, or well-drained maraschino cherries
- Sliced almonds: ½ cup (60 g), plus more for topping
- Optional topping: 2 tbsp sliced almonds and 2 tbsp coarse sugar
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Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs and extracts:
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Combine mixtures:
- Add half of the dry ingredients to the wet mixture; mix just until combined. Pour in the milk, then add the remaining dry ingredients, stirring gently until just incorporated.
- Fold in add-ins:
- Fold in cherries and sliced almonds.
- Fill and top:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra sliced almonds and coarse sugar if desired.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save This cake usually disappears quickly at our family tea time — everyone loves grabbing a slice straight from the cooling rack and reminiscing about holiday mornings together.
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Required Tools
You will need a 9x5-inch loaf pan, mixing bowls, an electric mixer or whisk, measuring cups and spoons, a rubber spatula, parchment paper, and a wire rack for this recipe.
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), tree nuts (almonds), butter (dairy). Always check ingredient labels for processed cherries.
Nutritional Information (per slice, based on 10 slices)
Calories: 235. Total Fat: 10 g. Carbohydrates: 32 g. Protein: 4 g.
Save 
This loaf is sure to become a staple at festive gatherings — it stays moist for days and makes a lovely homemade gift.
Recipe Questions
- → What type of cherries works best?
Fresh or thawed frozen cherries are ideal for a juicy texture. Maraschino cherries can also be used when well-drained.
- → Can I use a different nut?
Sliced almonds provide a delicate crunch and complement the cherries well, but chopped pecans or walnuts could be used for a different flavor.
- → How to achieve a glazed finish?
Drizzle a simple icing made from powdered sugar mixed with a little milk over the loaf once it has cooled completely.
- → Can I add citrus flavors?
Yes, adding orange zest to the batter introduces a refreshing citrus note that brightens the flavors.
- → What’s a good serving suggestion?
This loaf pairs beautifully with tea or coffee, making it a delightful choice for breakfast or afternoon snacks.
