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Cherry Garcia Loaf Cake

A cherry-forward quick loaf cake topped with a glossy cherry glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk can substitute 2% or a non-dairy milk for a slight flavor change
  • 1/2 cup neutral oil vegetable or canola
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract use caution — almond is potent
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 3 cups maraschino cherries, drained and halved pat dry to avoid excess liquid
For the Glaze
  • 1 cup powdered sugar, sifted
  • 1 tsp almond extract
  • 1 tsp pure vanilla extract
  • 2 tbsp melted unsalted sweet cream butter adds shine and depth
  • 1/3 cup maraschino cherry juice from the jar

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick spray and set aside.
  2. In a medium bowl, whisk together sugar, milk, oil, and egg until smooth. Stir in vanilla and almond extracts.
  3. In a separate large bowl, whisk flour, baking powder, and salt until evenly combined.
  4. Pour the wet mixture into the dry ingredients and fold gently until combined. Do not overmix; small streaks of flour are fine.
  5. Fold in the halved maraschino cherries. If they are very wet, toss them in a tablespoon of flour before folding.
Baking
  1. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50-65 minutes or until a toothpick comes out clean or with a few moist crumbs.
  2. Remove the loaf from the oven and let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool another 15-20 minutes before glazing.
Preparing the Glaze
  1. In a small bowl, whisk together powdered sugar, almond extract, vanilla extract, and melted butter.
  2. Slowly whisk in maraschino cherry juice until the glaze reaches a pourable but thick consistency.
  3. Spoon or drizzle the glaze over the slightly warm loaf and let it set for at least 30 minutes before slicing.

Notes

For storage, wrap cooled loaf tightly in plastic wrap or place in an airtight container. Room temperature storage lasts up to 2 days, refrigerate for up to 5 days. Can be frozen for up to 3 months. Pat cherries dry before adding to the batter to avoid a soggy center.