Cherry Garcia Loaf Cake Recipe
This Cherry Garcia Loaf Cake is a moist and flavorful treat bursting with maraschino cherries and infused with vanilla and almond extracts. Baked to golden perfection and topped with a sweet and tangy cherry glaze, it’s a delightful dessert that perfectly balances fruity sweetness and rich buttery notes, ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf cake (approximately 8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Batter
- 3/4 cup sugar
- 1/2 cup whole milk
- 1/2 cup oil (vegetable or canola)
- 1 large egg
- 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
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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to reach temperature while you prepare the batter.
- Prepare the loaf pan: Spray a loaf pan generously with non-stick cooking spray and set it aside to keep the cake from sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, whole milk, oil, egg, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Add cherries: Carefully fold in the halved maraschino cherries to the batter, ensuring an even distribution without overworking the mixture.
- Bake the cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: In a bowl, whisk together the powdered sugar, almond extract, vanilla extract, melted butter, and cherry juice until the glaze is smooth and pourable.
- Glaze the loaf: Drizzle the prepared glaze evenly over the cooled loaf cake, allowing it to drip down the sides beautifully. Let the glaze set for a few minutes before slicing and serving.
Notes
- For best results, use fresh maraschino cherries and reserve their juice for the glaze.
- Do not overmix the batter after adding the flour to maintain a tender crumb.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- Ensure the glaze is drizzled only once the cake is fully cooled to prevent melting and sogginess.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Cherry Garcia, loaf cake, cherry cake, homemade cake, maraschino cherries, vanilla almond cake, glazed loaf
Find it online: https://www.sanacooks.com/cherry-garcia-loaf-cake-recipe/
