Ingredients: |
Ingredients: Nonstick cooking spray
1 10 oz. jar maraschino cherries
2 C. all purpose flour
1/2 C. chopped pecans
1/2 C. flaked coconut
1 8 oz. pkg. cream cheese, softened
3/4 C. butter, softened
2 C. granulated sugar
4 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 C. sifted powdered sugar
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Directions: |
Directions:Preheat oven to 325 degrees. Lightly coat two 8x4x2-inch loaf pans with non-stick cooking spray. Set aside. Drain the maraschino cherries, reserving 2 Tbsp. of the juice. Chop the cherries (should have about 3/4 C. chopped cherries). In a medium bowl, combine the cherries, 1/4 C. of the flour, the pecans, and the coconut; set aside. In a large bowl, combine the cream cheese and the butter; beat with an electric mixer on medium speed until smooth. Gradually add the granulated sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine the remaining 1 3/4 C. flour and the baking powder; gradually add to the cream cheese mixture. Beat in vanilla. Fold in maraschino cherry mixture. Spread batter into prepared pans. Bake in the preheated oven about 1 hour or until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. For easier slicing, wrap and store overnight. In a small bowl, stir together powdered sugar and enough of the maraschino cherry juice to make a glaze of drizzling consistency. Drizzle glaze over bread. Makes 2 loaves. |
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