This is a luscious loaf, thickly studded with cherries and nuts, with just the right amount of sweet in the glaze.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Servings: 1 loaf
- 1/2 cup butter room temperature
- 1 cup evaporated sugar cane juice
- 4 eggs
- 2 1/4 cup unbleached flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup dried cherries or 1 1/2 cup fresh or frozen
- 1 cup chopped pecans
- 1 Tbsp evaporated sugar cane juice
- 1/2 Tbsp milk
- 1/4 tsp ground cinnamon
Cream the butter and sugar thoroughly.
Add the eggs one at a time and beat well after each addition.
Combine the dry ingredients in a bowl and mix well.
Add the pecans and cherries and distribute evenly. Unless you’re using fresh or frozen cherries and you need to add them last.
Add the dry ingredients to the creamed mixture and combine well.
Spoon batter into a buttered loaf pan and smooth the top.
Bake at 325 F for an hour and 15 minutes. It’s done when a toothpick inserted in the center comes out clean and the top is a golden brown.
Mix the glaze. I mix it up in a teacup, there’s not much to it.
Brush on the top of the hot bread with a pastry brush.