Cherry Pecan Loaf Cake

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.

Prep Time 25

Baking Time 55

Total Time 1 20

Course Dessert

Cuisine American

Servings Slices

Author Jan Nunes

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

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

Nutrition

Scan the QR code or visit us at https://EnchartedCook.com