Holiday Cherry Pecan Bread
1 4oz. bottle maraschino cherries
1 egg, room temperature
1 cup granulated sugar
2 Tbsp butter, melted
1/4 cup each orange juice, Cherry Herring Liqueur*, and water
2 cup all-purpose flour
3 tsp Clabber Girl Baking Powder
1/4 tsp baking soda
1 tsp salt
1 cup chopped pecans
Preheat oven to 350 degrees F.
Greas an 8×4-inch loaf pan; set aside.
Pour off the cherry juice and hold in reserve (if using in place of the Cherry Herring Liqueur). With a sharp knife, quarter the cherries. In a bowl beat the egg, add the cherries and stir in the sugar and melted butter. Pour in the orange juice, the cherry liqueur and water. Separately sift together the flour, baking powder, baking soda and salt. Add these to the liquid mixture, a spoonful at a time and blend together thoroughly. Add the chopped pecans and stir in. Pour the batter into an 8-1/2 x 4-1/2 inch greased loaf pan. Push into the corners and level with a spoon or spatula. Place into a pre-heated 350 degree oven until the crust is well browned (and perhaps cracked open.) When a toothpick inserted into the center comes out clean, the loaf is done (approx. 1 – 1-1/4 hours). Remove from the oven, let rest in the pan for 10 minutes, then remove and place on a wire rack to cool.
Directions: After the loaf is thoroughly cooled, prick top crust with a fork or toothpick, and lace top and sides with 2-3 Tablespoons of the Cherry Herring liqueur. Pour another 2-3 Tablespoons of the liqueur in the center of your serving dish and set the cooled loaf on top of the liquid.
*NOTE: The cherry juice from the jar of cherries can be used in place of the Cherry Herring. If not using the liqueur,
it is not necessary to coat all sides before serving.
2002 Oklahoma Statie Fair Recipe by: Rita Dobie of Oklahoma City