Recipe by HeatherFeather
I clipped this recipe from an old issue of Parade Magazine, and they adapted it from a recipe originally found in The Tea Pot Cookbook by Steffi Berne. Posted by request. Plan ahead - the cherries need to soak at least three hours or overnight. NOTE: If you prefer, you can use cherry or orange juice instead of using the liqueur.
Top Review by s'kat
It was incredibly difficult to put this sweet-smelling loaf away for a whole evening.... but well worth the wait! The consistency of this loaf is smooth and creamy, with every other mouthful blessed with a bite of cherry. I used dried Bing cherries and Grand Marnier, and yes, I poured just a wee bit down the crack when it finished. Took 45 minutes in my oven. Thanks for a wonderful recipe! :)
- 1 cup dried cherries (or dried cranberries)
- 1 1⁄2 tablespoons cherry flavored liqueur (such as Kirsch or Grand Marnier) or 1 1⁄2 tablespoons orange-flavored liqueur (such as Kirsch or Grand Marnier)
- 1 tablespoon hot water
- plain breadcrumbs, for dusting pan
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1⁄2 cup light brown sugar, firmly packed
- 2 tablespoons granulated sugar
- 1 lemon, zest of, finely grated
- 2 large eggs
Directions See How It's Made
- Place cherries (or cranberries) in a container with a very tight fitting lid.
- Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
- Set aside 3 hours or overnight so cherries will absorb the liquid.
- Preheat oven to 350 F (or 325 F for a pan with a black surface).
- Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
- Sift together the flour, baking powder, and the salt.
- In another bowl, cream the butter and the cream cheese until smooth.
- Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
- Beat in eggs, one at a time.
- Add the flour mixture, beating on low speed, just until the flour is combined.
- Stir in the cherries and any liquid still in the soaking container.
- Pour batter into the pan and smooth top with a rubber spatula.
- Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
- Expect the top of the loaf to crack.
- Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
- Wrap in plastic and let set overnight before slicing.
- For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.