Pint-Sized Almond-Cherry Bread

By á-12274

Ingredients

• 2 C. flour
• 1 1/2 tsp. baking powder
• 2 C. maraschino cherries, drained, dried and cut
• 1/2 C. almonds, blanched and ground
• 1/4 C. flour
• 1 1/2 C. sugar
• 8 oz. cream cheese, softened
• 1 C. butter or margarine, softened
• 1 tsp. almond extract
• 4 eggs, room temperature

Preparation

Step 1

You'll need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other

jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside,

but not the rim of jars. Mix the flour and baking powder together; set aside. Mix together

the cherries, ground almonds and 1/4 C. of flour, then set aside. Cream together the

sugar, cream cheese, butter and almond extract until light and fluffy. Slowly add the

flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well

blended. Pour 1 C. of batter into prepared jars. Do not use more than one C. or batter will

overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre


heated 325 degree oven for 30-40 minutes.

While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
Remove pan from heat and keep lids hot until ready to use. When the cakes have

http://www.recipe4living.com/recipes/pint_sized_almond_cherry_bread.htm?format=print 3/28/2012