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This loaf was okay, but there were several things wrong with the method. First of all, the cherries need to be cut in half to avoid them sinking to the bottom of the loaf. Secondly, margarine should not be added to liquid without being creamed first. I substitued butter for better flavour and creamed it first... then gradually added sugar, and lastly eggs. I baked this loaf for exactly one hour and it was brown around the edges and very dry. If baked for 1 and 2/3 hours, it would be cremated! Otherwise, a good-tasting cherry loaf.