Cherry Pecan Loaf Cake
This easy Cherry Pecan Loaf Cake is packed with sweet maraschino cherries and crunchy pecans. A sweet pink cherry frosting makes it a cherry lover's dream.
- Prep time
- 25 min
- Cook time
- 56 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Large Eggs
- 1/3 Cup Safflower Oil
- 1 Cup White Granulated Sugar
- 1 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Chopped Maraschino Cherries
- ½ Cup Chopped Nuts
- 3 Tablespoons Salted Butter (softened)
- 3 Tablespoons Maraschino Cherry Juice
- ½ Teaspoon Almond Extract
- ½ Teaspoon Vanilla Extract
- 1 1/2 Cups Powdered Sugar
Instructions
- 1
Preheat the oven to 350°F/177°C and grease and flour the bottom and sides of an 8x4x2½-inch loaf pan. Set the pan aside for later.
- 2
In a large bowl beat the eggs, oil, sugar, milk, vanilla extract, and almond extract until well combined and frothy.
- 3
Sift together the flour, baking powder, and salt and add them to the wet ingredients. Stir just until the dry ingredients are moistened.
- 4
Fold in the cherries and nuts and spoon the batter into the prepared pan.
- 5
Bake for 50 to 55 minutes or until a wooden toothpick comes out clean. Remove from the oven and let the cake cool in the pan on a wire rack. Remove the cake from the pan and if desired, frost it.
- 6
Frost the cake: In a medium sized bowl combine the butter, Maraschino juice, almond extract, and vanilla extract, and a third of the powdered sugar with a hand or stand mixer. Gradually add the remaining powdered sugar and beat after each addition until smooth and creamy. Spread the frosting over the top of the loaf and refrigerate the cake to let the frosting set completely before slicing.