Ingredients: |
Ingredients: For the cake:
1 1/2 cups sugar 1/2 cup unsalted butter, melted 1/2 cup vegetable oil 1 tablespoon vanilla extract 4 large eggs 2 cups all-purpose flour 1 cup cherries, drained and halved 1 cup chocolate chips
For the vanilla glaze: 3 tablespoons butter, melted 1 cup powdered sugar 2 teaspoons vanilla extract 2 to 3 tablespoons milk
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Directions: |
Directions:1. Prep the oven and pan: Preheat oven to 350°F. Butter and line an 8-inch loaf pan with parchment paper, creating a sling.
2. Beat the melted butter, oil, and sugar: In a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. Scrape down the bowl. Beat for another 30 seconds.
3. Beat in the eggs: Add eggs one at a time, waiting until each egg is fully incorporated and scraping down the bowl before adding the next egg.
4. Mix in the flour: With the mixer on low speed add in the flour and mix just until a batter is formed, but you still see some streaks of flour. Use a spatula to finish folding the dough together. It should be thick.
5. Stir in cherries and chocolate chips until just combined.
6. Bake the cake: Scoop the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Cool the cake: Remove the cake from the oven. Run a thin knife around the edges while still warm, then cool for 15 minutes in the pan before unmolding. Allow to cool completely on a wire rack.
8. While the cake cools, make the glaze: Whisk together the melted butter, sugar, and extract. Add the milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.
9. Glaze and serve: Pour the glaze over cooled cake. |