Cherry Nut Loaf
Updated October 10, 2023
- Total Time
- 1 hour 55 minutes
- Prep Time
- 40 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons unsalted butter, in pieces, plus butter for greasing pan
2 cups flour, sifted
1 ½ teaspoons baking powder
¼ cup sugar
2 eggs, lightly beaten
¼ cup orange juice
¼ cup honey, prefarably cherry blossom
2 tablespoons cherry liqueur
1 ½ cups pitted, halved fresh cherries, preferably Montmorency (see note)
1 tablespoon grated orange peel
½ cup chopped black walnuts or pecans
Nutritional analysis per serving
39 grams carbs; 55 milligrams cholesterol; 293 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 85 milligrams sodium; 6 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Butter a loaf pan 8 by 4 by 2 inches.
- Step 2
Sift the flour, baking powder and sugar into a bowl. Cut in the butter in a food processor, or use a fork, two knives or a pastry blender.
- Step 3
Mix the eggs, orange juice, honey and cherry liqueur together and stir in. Fold in the cherries, orange peel and nuts.
- Step 4
Spread batter into pan. Bake about 1 hour and 15 minutes, until nicely browned and cake tester inserted in the center comes out clean.
- Step 5
Allow to cool completely before removing from the pan and slicing.
If fresh cherries are not available, substitute Z cup dry pitted cherries soaked in 4 tablespoons warm cherry liqueur.
Private Notes
Comments
I had fresh Bing cherries and seedless clementine oranges on hand, and decided to make this loaf cake. Based on what was in my pantry, I replaced the cherry liqueur with Grand Marnier and the honey with dark maple syrup, and it still turned out wonderfully! Will make this dessert again for sure when I again have a surplus of fresh cherries and oranges.
Forgot to mention that I used blanched almond flour (for a preferred higher-protein lower-carb version) and added some baking soda, and it still browned up nicely!
This is a truly wonderful loaf-cake, I've made it 3 times now. The only substitution I've made, is trading half the flour for half whole-wheat pastry flour, to give it a little more body, and also trading coconut sugar for the regular sugar, cause I think it's healthier. Overall, it's a delicious success- there's something richly comforting about cherries, they make people smile.
Great recipe! Question to authors on this: In the Tip, you say you can sub dry cherries for fresh ones, but how much is "Z cup(s)"? I suspect that was a typo, but kindly tell me how much that amount would be- 2 cups, or 1 cup, or? I've made this twice with fresh cherries, and everyone loves it! Now I'm ready to try it with dried ones, but first, the amount of dried cherries used as substitute, and how long of a soak is needed in the warm cherry liqueur? Thank you for your help here!!
I had fresh Bing cherries and seedless clementine oranges on hand, and decided to make this loaf cake. Based on what was in my pantry, I replaced the cherry liqueur with Grand Marnier and the honey with dark maple syrup, and it still turned out wonderfully! Will make this dessert again for sure when I again have a surplus of fresh cherries and oranges.