Name: Cherry Garcia Loaf Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 3/4 cup sugar; 1/2 cup whole milk (room temperature); 1/2 cup oil (neutral-flavored); 1 large egg (room temperature); 1 tsp pure vanilla extract; 1 tsp almond extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 3 cups maraschino cherries (halved, drained well); 1 cup powdered sugar; 1 tsp almond extract; 1 tsp pure vanilla extract; 2 tbsp melted unsalted sweet cream butter; 1/3 cup maraschino cherry juice

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I first made this Cherry Garcia Loaf Cake on a rainy weekend when I wanted something bright and nostalgic — all the jammy maraschino cherries folded into a tender, buttery loaf with an almond-scented glaze. It’s an easy, crowd-pleasing bake that tastes special without fuss. If you enjoy experimenting with loaf cakes, you might also compare notes with this alternate Cherry Garcia loaf I tried earlier.

What makes this recipe special

This loaf captures two things: bold cherry flavor and a soft, tender crumb. Using maraschino cherries gives a sweet, concentrated cherry note and the small amount of almond extract deepens that flavor without overpowering vanilla. It’s perfect for afternoon coffee, potlucks, or as a nostalgic dessert when you want something simple but impressive.

“A perfect mix of cherry-sweetness and almond aroma — every slice tasted like summer in a loaf.”

Preparing Cherry Garcia Loaf Cake!

Step-by-step overview:

Mix the wet ingredients (milk, oil, egg, sugar, extracts).
Whisk dry ingredients (flour, baking powder, salt) then combine gently.
Fold in halved maraschino cherries, bake in a prepared loaf pan at 350°F until set.
While the cake cools slightly, whisk a powdered-sugar glaze with cherry juice, extracts and melted butter, then drizzle.

This short roadmap sets expectations: the cake is a single-bowl batter, no creaming required, and the glaze is a simple stir-and-pour finish.

Gather these items

What you’ll need (measured):

3/4 cup sugar
1/2 cup whole milk (room temperature)
1/2 cup oil (neutral-flavored)
1 large egg (room temperature)
1 tsp pure vanilla extract
1 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 cups maraschino cherries, halved (drain well)

For the glaze:

1 cup powdered sugar
1 tsp almond extract
1 tsp pure vanilla extract
2 tbsp melted unsalted sweet cream butter
1/3 cup maraschino cherry juice

Notes and substitutions inline:

Whole milk gives richness; use 2% if that’s what you have.
Oil keeps the crumb moist and shelf-stable; you can substitute melted butter for a richer flavor (same volume).
If you want a tangier loaf, swap 1/4 cup of the milk for plain yogurt. For a lighter swap, see this Greek yogurt loaf cake variation for inspiration.

Directions to follow

Cherry Garcia Loaf Cake with cherries and chocolate swirls

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with PAM spray and set aside.
In a large mixing bowl, whisk together 3/4 cup sugar, 1/2 cup whole milk, 1/2 cup oil, and 1 large egg until smooth. Stir in 1 tsp pure vanilla and 1 tsp almond extract.
In a separate bowl, whisk 2 cups flour, 2 tsp baking powder, and 1/4 tsp salt.
Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing — a few small streaks of flour are fine.
Drain the 3 cups maraschino cherries very well, then pat them dry with paper towels. Fold the halved cherries into the batter. If cherries are very wet, toss them with a teaspoon of flour first to help prevent sinking.
Spoon the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 50–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 15 minutes.
Let the loaf cool in the pan on a rack for 10–15 minutes, then remove and cool another 20 minutes before glazing.

Glaze:

In a small bowl, whisk 1 cup powdered sugar with 1 tsp almond extract, 1 tsp pure vanilla extract, and 2 tbsp melted unsalted sweet cream butter.
Add 1/3 cup maraschino cherry juice a little at a time until the glaze reaches a thick but pourable consistency.
Drizzle over the slightly-warm loaf so the glaze sets with a glossy finish. Let glaze firm for 15–20 minutes before slicing.

Best ways to enjoy it

Serve slightly warm with a smear of unsalted butter or a scoop of vanilla ice cream for a dessert vibe.
Pair slices with black coffee or an almond-laced latte to echo the glaze notes.
For brunch, offer thin slices with whipped mascarpone and extra halved cherries on the side.

Storage and reheating tips

At room temperature: wrap tightly in plastic wrap or keep in an airtight container for up to 2 days.
Refrigerator: store for up to 5 days; bring to room temperature or warm gently (15–20 seconds in the microwave per slice) before serving.
Freezing: wrap whole loaf or individual slices tightly in plastic, then foil; freeze up to 3 months. Thaw overnight in the refrigerator.
Food safety: because this uses a cooked batter and a sugar-based glaze, normal handling is fine — but if you add dairy toppings, keep refrigerated.

Pro chef tips

Pat and drain maraschino cherries thoroughly to reduce excess moisture in the batter. For extra stability, dust halved cherries with a teaspoon of flour.
Measure flour by spooning into the cup and leveling — packing flour leads to a dense loaf.
Use room-temperature eggs and milk for a smoother emulsion and even rise.
If you prefer a brighter cherry flavor, reduce glaze cherry juice to 2–3 tablespoons and add a teaspoon of lemon juice for brightness.
For a glossy finish, wait until the loaf is slightly warm but not hot before glazing. Compare texture with the original Cherry Garcia loaf method to refine timing.

Creative twists

Chocolate-cherry: fold 1/2 to 3/4 cup dark chocolate chunks into the batter for a black-cherry pairing.
Almond-forward: increase almond extract to 1 1/2 tsp and top with sliced toasted almonds.
Fresh-cherry season: substitute pitted, halved fresh cherries (about 2 cups) and reduce added cherry juice in the glaze; you may need to fold gently to avoid releasing too much juice.
Gluten-free: use a 1:1 cup-for-cup gluten-free flour blend with xanthan gum included.
Mini loaves or muffins: bake at 350°F for 18–25 minutes depending on pan size.

Your questions answered

Q: How long does this loaf take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is typically 50–65 minutes; plan on roughly 1 hour 15 minutes including glazing and brief cooling.

Q: Can I use frozen cherries instead of maraschino?
A: Fresh or frozen sweet cherries work but are less sweet than maraschinos. Thaw and drain frozen cherries first, and consider adding 1–2 tbsp sugar to the batter if they taste tart.

Q: Why did my cherries sink to the bottom?
A: Excess moisture can cause sinking. Drain and pat cherries dry and toss them with a teaspoon of flour before folding into batter. Also avoid over-mixing the batter, which can cause cherries to migrate.

Q: Is the glaze essential?
A: It’s not essential, but it adds concentrated cherry flavor and a pretty finish. You can dust with powdered sugar if you prefer less sweetness.

Q: Can I halve the recipe?
A: Yes—use a smaller loaf pan and check doneness 10–15 minutes earlier. Adjust bake time as needed and watch for the toothpick test.

Conclusion

If you want a bright, nostalgic loaf that’s surprisingly simple to pull together, this Cherry Garcia Loaf Cake delivers a tender crumb studded with cherries and finished with a cherry-almond glaze. For a comparable inspiration and variations, see this write-up at Cherry Garcia Loaf Cake – My Incredible Recipes. If you’re curious about pound-cake style takes on the same flavor profile, check the detailed version at Recipe: “Cherry Garcia” Pound Cake. For budget-friendly tweaks and another community-tested version, visit Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake – Budget101.