Monday, 16 June 2014

Cherry Loaf

Sometimes, I imagine caker ingredients competing in a beauty pageant. Why, here comes Miss Dream Whip (note the pale complexion). Next up, it’s Miss Tomato Soup (she’s a tangy one, fellas). And let’s not forget Miss Shredded Coconut (a little scattered). But no contestant comes close to the Red Number 4 glory of Miss Maraschino Cherry.

Plump, bright and shellacked in high fructose corn syrup, Miss Maraschino Cherry has style, sophistication and definitely leaves her mark. (Seriously, don’t get maraschino cherry juice on your counter.) From scaling the heights of an ice cream sundae to diving into the depths of an icy Coke, Miss Maraschino Cherry makes Alexis Carrington look like Mama June.

This Cherry Loaf took me back to my Betty Crocker Easy-Bake Oven days (not that I was allowed to have one – I had to steal borrow it from a female friend) because one of the mixes was cherry and the cake had the same pink colour as this loaf. Come to think of it, I blame Betty Crocker for turning me into a caker in the first place. I mean, baking with a light bulb? That’s more caker than a microwave.

1 c. w. sugar
1 egg
1/8 tsp. salt
½ c. butter
Small bottle cherries
Pour juice into a cup and fill with milk (see note 1)
2 c. flour
2 tsp. B. powder
1/2 c. walnuts and raisins may be added.
When you add the cherries, use electric mixer and they will cut into small pieces. Bake in loaf pan 1 hr. (see note 2)

Note 1: I assumed “a cup” meant a 1-cup measuring cup. Also, I couldn't find a small bottle, so estimated half of a large bottle.
Note 2: Caker ladies aren’t always the most thorough with their instructions. I baked mine at 350.

Source: Wheatland Cooks Celebrate

20 comments:

  1. What size loaf pan did you use?

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    1. I'm going to say it was a 5 x 9, but I'm not really sure. It was smaller than a breadbox, though. Does that help?

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  2. Replies
    1. Of course I tasted it! I taste everything on this blog. (For better or worse.) And it was delicious. I gave half of it to my mom and the other half is sitting in my freezer. I've been slicing away at it while I wait for dinner to cook. Might be the reason why the pantsuit is feeling a little tight these days.

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  3. Mmmm, my favorite birthday cake was Betty Crocker's Cherry Chip. I believe it has been discontinued. I'm going to make this one, but I think I'll throw caution to the winds and use a WHOLE big bottle of cherries. Because why not.

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    1. Life is too short not to use a big bottle of cherries. I say go for it. While you're at it, consider putting a cream cheese frosting on this loaf and you'll be saying, "Cherry Chip who?"

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  4. Well, the color of this offering is certainly cheerful! Was it terribly sweet? All I can say about Marachino cherries is the sweetness factor makes my teeth ache. I also fondly remember my easy bake oven :-) I also really really wanted the snoopy snow cone machine but my parents wouldn't get me one. Apparently the sugary food color laden syrups used were a no go.

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    1. Thankfully, I have no teeth left, so that ache is a non-issue with me. Corn on the cob, however, is a whole other ballgame. I had the Snoopy snow cone machine! Which is why I have no teeth left.

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  5. There's a Maraschino cherry cake in the old Betty Crocker cookbook (the red one) that's a good way to use up egg whites if you don't want to fiddle with angle food. It has the same cherry juice/milk combination and enough sugar to make your head spin. I made a very similar cake today using fresh cherries-and the look the kid gave me! Like I was messing with the universe or something.
    "Now it won't be pink", I was informed.

    It won't be pink. Worst. Mother. Ever.

    When in doubt, use the Maraschino cherries in the largest jar you can find.

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    1. Don't be too hard on yourself. At least you made a cake. My mom used to open the freezer, slam a McCain Deep n' Delicious on the counter and say, "See you in a few hours, kid. I'm going bowling."

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  6. that looks fab!! i'd prob throw in some pineapple too :)

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    1. Not a bad suggestion, Carol. And, for the sake of adding a few more calories, I'd toss in a handful of chocolate chips, too.

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  7. Flour? Sugar? Can't I use a cake mix instead? This is complicated!
    But my love for maraschino cherries might just force me to make this your way...

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    1. You sure can! Just don't use the green maraschino cherries. No one likes those.

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  8. Thanks for posting this, Brian. I've been dreaming of maraschino cherries. See, there's a road sign on the way to my sister's house: "Cherry La." I always think it sounds like a fabulous dessert, all frothy with whipped cream and pink-stained from maraschinos. I haven't created the recipe yet, but seeing your cherry loaf has inspired me!

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    1. Sara, I think you need to create that recipe. There aren't enough maraschino cherry recipes in the world, especially ones with "la" in the name. If you do make it, let me know. I'd be happy to post it.

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  9. Very pretty. I bet it tastes absolutely divine. Frosted, it would be a nice cake for a shower (baby or bridal) or a sweet 16

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    1. It's hard to go wrong with a pink cake, especially when it's frosted. If anyone makes this for a bridal shower, make sure you make the bride-to-be wear a paper plate with bows on it. This seems to be a tradition. I have no idea why. Bridal showers are strange things.

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  10. I think this is what my kindergarten classmate Heather's mother brought for snacks one day in 1974. She'd baked it into flat-bottomed ice cream cones so they came out like weird cupcakes. I remember being mystified by the pink color, which was like no cake I'd ever seen before.

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    1. I have a recipe for those ice cream cone cupcakes. I've been meaning to make them. One day. You have a very good memory to recall what someone brought for snacks in 1974. Cherry Loaf made its mark on you.

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