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Almond Tea Bread Recipe

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This recipe for Almond Tea Bread, by , is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Grebel


1 can (8 ounces) almond paste
1/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups fresh pitted cherries or blueberries
3 cups all-purpose flour, divided
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk

1. In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside.
2. Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.
3. Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. 4, Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula.
5. Bake at 350 until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.




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