Mom made this Cherry Bread for showers and church suppers and IODE lunches. Her recipe for cherry bread always turned out–the bread was moist and sweet and was wonderful sliced thick and slathered with butter. I loved when mom made the bread for these special occaasions because she always cut the ends off the loaf and sometimes it was my turn to have one of them.
I know that these days everyone is watching fat intake, but the good news is that Cherry Bread is also delicious on its own–no butter is actually needed to make this bread delicious.
I was looking for a can of salmon in my pantry this week and came across a bottle of Maraschino Cherries–guess what I’m going to make this weekend? I’ll let you know if I decide to have it with butter or without…
½ cup shortening
1 cup white sugar
1 small bottle Maraschino Cherries
Add enough milk to juice to fill 1 cup
2 cups flour
2 tsp. baking powder
½ tsp. salt
Lemon or vanilla flavouring
Cream shortening and sugar. Add egg. Beat well. Add remaining ingredients and mix well. Bake 1 hour in moderate (350°F oven) in long pan.