This easy Cherry Pecan Loaf Cake is packed with sweet maraschino cherries and crunchy pecans. A sweet pink cherry frosting makes it a cherry lover's dream.
Do you love the cherries that top an ice cream sundae? I know I do! So, here is a simple-to-make loaf cake that is loaded with those sundae cherries plus lots of chopped pecans.
Maybe it's because of my school days, but I always think of cherry cake in February. Most likely because of all those school stories of George Washington chopping down a cherry tree.
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But there is another good reason to make this cake in February. Its adorable pink cherry frosting makes it a perfect Holiday or Valentine's Day dessert for the whole family.
Why This Cherry Pecan Loaf Cake Recipe Works
Baking cakes requires a certain amount of chemistry and precision. Although I don't generally weigh my ingredients, I do use the scoop and measure method for measuring flour, and I follow a few simple rules for creating great lift and texture in my cakes.
This loaf cake follows the leavening rule of adding 1 teaspoon of baking powder for every cup of flour, and then an additional teaspoon is added to compensate for the addition of nuts and cherries.
Instead of solid shortening or butter, cooking oil is used, which is a common ingredient in chiffon cakes that are moist and have good lift. The result is a cake that has a moist and well-risen crumb, despite being rich in fruit and nuts.
You could serve this cake plain, or with a dusting of powdered sugar. But I wouldn't miss the pink cherry frosting that echoes the maraschino flavor of the cherries in the cake. It definitely adds extra yum to an already delicious cake. Does this sound irresistible? Great!
So, let's cook!
Ingredient Notes
Here's what you need to make this Cherry Pecan Loaf Cake:
For the Cake:
- Eggs - Choose eggs that have a soft delicious flavor. Vegetarian-fed hens lay the best-tasting eggs in my opinion.
- Cooking Oil - Use any neutral-flavored cooking oil. I prefer safflower oil but you can use your favorite.
- Sugar - White granulated sugar is the best sugar to use for this cake.
- Whole Milk - Whole milk gives richness to the cake.
- Vanilla Extract - Use any vanilla extract that has a good flavor.
- Almond Extract - Use any almond extract that has a good flavor.
- All-Purpose Flour - All-purpose flour from your pantry staples is fine for this cake.
- Baking Powder - Always use aluminum-free baking powder to avoid an unpleasant aftertaste.
- Salt - A small amount of salt always makes sweets taste just a little bit better.
- Maraschino Cherries - These are the cherries used to top an ice cream sundae. They are sweet and loaded with cherry flavor.
- Chopped Nuts - Finely chop the pecans. Then measure.
For the Frosting:
- Butter - This frosting tastes best when made with salted butter.
- Maraschino Cherry Juice - Just use the liquid that maraschino cherries are packed in. No need to buy an additional ingredient.
- Almond Extract - Use any almond extract that has a good flavor.
- Vanilla Extract - Use any vanilla extract that has a good flavor.
- Powdered Sugar - Also called "confectioner's sugar", powdered sugar is super sweet and makes a smooth frosting.
Please see the recipe card for the exact quantities.
How to Make My Cherry Pecan Loaf Cake
Preheat the oven to 350°F/177°C and grease and flour the bottom and sides of an 8x4x2½-inch loaf pan. Set the pan aside for later.
In a large bowl beat the eggs, oil, sugar, milk, vanilla extract, and almond extract until well combined and frothy.
Sift together the flour, baking powder, and salt and add them to the wet ingredients. Stir just until the dry ingredients are moistened.
Fold in the cherries and nuts and spoon the batter into the prepared pan.
Bake for 50 to 55 minutes or until a wooden toothpick comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack. Remove the cake from the pan and if desired, frost it.
I think this cake looks really pretty with a few chopped pecans and cherries on top of the frosting. To get this look, I mixed chopped pecans and chopped cherries and scattered them on top of the cake. I used four cherries and eight pecans.
My Top Tips
♡ Blot the Cherries - Maraschino cherries are very wet and juicy. I use paper towels to blot the excess liquid from them before they are chopped.
♡ Frost in Stages - I like to frost this cake in two stages. First I apply a thin layer of frosting to the top of the cake and refrigerate it for ½ hour. Then I add the rest of the frosting.
Equipment
A hand or stand mixer is very handy to mix the cake and the frosting. But if you do not have a mixer you can easily use a wire whisk.
Make-Ahead & Storage
Store any leftover cake in a sealed container in the refrigerator. It will keep for up to 5 days
More Delicious Cake Recipes You'll Love
♡ Did you love this Cherry Pecan Loaf Cake? Please leave a star rating and a comment below!
📖 Recipe
Cherry Pecan Loaf Cake
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Ingredients
Cake:
- 2 Large Eggs
- ⅓ Cup Safflower Oil
- 1 Cup White Granulated Sugar
- 1 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Chopped Maraschino Cherries
- ½ Cup Chopped Nuts
Frosting:
- 3 Tablespoons Salted Butter, softened
- 3 Tablespoons Maraschino Cherry Juice
- ½ Teaspoon Almond Extract
- ½ Teaspoon Vanilla Extract
- 1 ½ Cups Powdered Sugar
Instructions
- Preheat the oven to 350°F/177°C and grease and flour the bottom and sides of an 8x4x2½-inch loaf pan. Set the pan aside for later.
- In a large bowl beat the eggs, oil, sugar, milk, vanilla extract, and almond extract until well combined and frothy.2 Large Eggs, ⅓ Cup Safflower Oil, 1 Cup White Granulated Sugar, 1 Cup Whole Milk, 1 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
- Sift together the flour, baking powder, and salt and add them to the wet ingredients. Stir just until the dry ingredients are moistened.2 Cups All-Purpose Flour, 3 Teaspoons Baking Powder, ½ Teaspoon Salt
- Fold in the cherries and nuts and spoon the batter into the prepared pan.½ Cup Chopped Maraschino Cherries, ½ Cup Chopped Nuts
- Bake for 50 to 55 minutes or until a wooden toothpick comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack. Remove the cake from the pan and if desired, frost it.
- Frost the cake: In a medium sized bowl combine the butter, Maraschino juice, almond extract, and vanilla extract, and a third of the powdered sugar with a hand or stand mixer. Gradually add the remaining powdered sugar and beat after each addition until smooth and creamy. Spread the frosting over the top of the loaf and refrigerate the cake to let the frosting set completely before slicing.3 Tablespoons Salted Butter, 1 ½ Cups Powdered Sugar, 3 Tablespoons Maraschino Cherry Juice, ½ Teaspoon Almond Extract, ½ Teaspoon Vanilla Extract
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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