My mother is from St. John’s, Newfoundland, Canada. She met my Dad, who was in the U.S. Air Force stationed there, fell in love and eventually immigrated to Youngstown where she married my Dad in 1956. This recipe, from the St. John’s Evening Telegram, dated Dec. 12, 1962, was mailed to her by her mother. Cherry bread is a traditional pound cake recipe that is baked for Christmas. No doubt, this newspaper recipe was a way for my Mom to connect with her Mom in their letter writing back in the day. I have cherished the original newspaper article as a keepsake! The recipe comes together very quickly, and it’s delicious with coffee or tea.
INGREDIENTS
1¾ cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup halved glazed cherries (not maraschino cherries, but found in the baking aisle)
½ cup slivered almonds (optional)
¾ cup butter (don’t use margarine)
1 cup sugar
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract (may use a whole teaspoon of either in place of the two different extracts)
PREPARATION
Heat oven to 300 degrees.
Grease the sides and bottom of a loaf pan. Line the bottom of the pan with parchment or a piece of brown paper bag cut to fit.*
Mix and sift dry ingredients.
Cut fruit in half and dredge with ¼ cup flour mixture.
Cream the butter, add sugar and cream well. Add the eggs one at a time, beating well after each addition. Stir in extract(s). Add dry ingredients and combine thoroughly. Stir in fruit and almonds if using.
Turn the mixture into the greased and lined pan and bake for 1¼ to 1½ hours until skewer inserted comes out clean.
Allow the cake to completely cool in the pan on a cake rack. Remove, and wrap well in heavy wax paper or foil and store in a cool place.
*You may use two large, clean 28 oz. cans instead of one large loaf pan as indicated by the photo.
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