1 (10 ounce size) jar maraschino cherries 1/2 cup butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla or almond extract 2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup slivered or chopped almonds (optional)
Drain cherries and reserve juice adding water if needed to make 1/2 cup liquid. Chop cherries coarsely and pat dry.
In mixing bowl cream butter and sugar adding eggs one at a time. Beat in vanilla or almond flavor. Combine flour, baking powder and salt and add to creamed mixture alternately with cherry juice. Stir in cherries and almonds if using.
Place in greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees F for 50 minutes or tested done in center with toothpick.
Cool 10 minutes in pan and remove. Wrap and slice the next day. Bread freezes well.
This is a very pretty looking loaf. Serve with almond butter (just mix 1/2 cup softened butter with a 1/2 tsp of almond extract and about one tablespoon of chopped almonds )
201 calories, 9 grams fat, 28 grams carbohydrates, 3 grams proteinper slice. This recipe is low in sodium.