Ingredients

3/4 cup sugar

1/2 cup whole milk

1/2 cup oil (vegetable or canola)

1 egg

1 teaspoon pure vanilla extract

1 teaspoon almond extract

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3 cups maraschino cherries (cut in half)

1 cup powdered sugar

1 teaspoon almond extract (for glaze)

1 teaspoon pure vanilla extract (for glaze)

2 tablespoons melted unsalted sweet cream butter

1/3 cup maraschino cherry juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your loaf pan by spraying it with non-stick cooking spray and set it aside.

Step 2: In a large bowl, whisk together the sugar, whole milk, oil, egg, vanilla extract, and almond extract until the mixture is smooth and well combined.

Step 3: In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Step 4: Fold in the halved maraschino cherries carefully, avoiding overmixing to keep the batter light.

Step 5: Pour the batter into the prepared loaf pan, smoothing the top evenly.

Step 6: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: To prepare the glaze, whisk together powdered sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice until smooth.

Step 9: Drizzle the glaze over the cooled loaf, allowing it to drip down the sides for a beautiful finishing touch.

Tips & Variations

Use fresh cherries if available, but be sure to pit and chop them. You can reduce the sugar slightly if using fresh fruit.

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter with the cherries.

If you prefer a stronger cherry flavor, stir in a tablespoon of cherry liqueur or extract into the glaze.

To make this cake gluten-free, substitute the flour with a 1-to-1 gluten-free baking blend.

Storage

Store the Cherry Garcia Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to one week. Reheat slices gently in the microwave for 10–15 seconds to enjoy a soft texture. The glaze may soften slightly when refrigerated but will still add sweetness and moisture.

FAQs

Can I use frozen cherries instead of maraschino cherries?

Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter. You may also want to increase the sugar slightly to balance the tartness of fresh or frozen cherries.

Is there a substitute for almond extract in the recipe?

You can omit the almond extract or replace it with an equal amount of additional vanilla extract. While almond extract adds a distinctive flavor, the cake will still be delicious without it.