Cherry Loaf Cake Recipe

Course Dessert

Cuisine Canadian

Servings

My Easy Cherry Loaf Cake recipe is cherry-studded, moist and delicious, It is perfect for any occasion.

Prep Time 20

Cook Time 45

1½ cups plain flour plus a little extra for coating the cherries Plain flour is also known as all-purpose flour.
2 teaspoons baking powder
¼ teaspoon salt
1 cup cherry yogurt
¾ cup granulated or caster sugar
3 large eggs, lightly beaten
1 teaspoon vanilla
½ cup mild olive oil not extra-virgin
1 cup cherries That is about 12 to 14 cherries.
For the glaze
1 cup icing sugar
2 tablespoons maraschino cherry juice
about 1 tablespoon water
a drop of pink food colouring optional

Preheat the oven to 350°F (175°C or 165°C for fan ovens, Gas Mark 4).
Grease or line a 2 lb (8½ x 4¼x 2½ inch) loaf pan.
Remove the pits from the cherries and cut each one in half.
Put the cherries in a small bowl, sprinkle a little of the extra flour over top (about 1 teaspoon) and toss gently.
Sift the 1½ cups flour, baking powder and salt into a large bowl.
Stir in the sugar. Set the dry ingredients aside.
In a medium bowl, whisk together the yogurt, eggs, vanilla and oil using a fork or whisk.
Add the wet ingredients to the dry ingredients in two additions, stirring with a wooden spoon between additions.
Beat gently using the wooden spoon until all ingredients are combined and the batter is relatively smooth.
Gently fold in the flour coated cherries.
Pour the batter into the loaf pan and bake for 40 to 50 minutes or until a tester inserted in the center of the cake comes out clean.
Cool in the pan for 20 minutes before removing the cake and placing it on a wire rack to cool completely.
When the cake is cold, prepare the glaze.
Place the icing sugar in a small bowl and whisk in the maraschino cherry juice.
Gradually whisk in the water, a bit at at time, until a smooth, drizzle-able consistency is reached.
Whisk in the food colouring, if using.
Place a piece of parchment or waxed paper underneath the rack the cake cooled on and drizzle the glaze over the cake.
Allow the glaze to set before slicing and serving the cake.

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