Have you ever made a recipe and just not been sure if you like it or not, yet you seem to keep going back to the plate, picking pieces off and eating it? Then before you know it, it’s gone? That was me with this cherry pecan bread. I think the thing that threw me for a loop was that it was baked in a bundt pan, yet it only filled the pan halfway. So I ended up with this shorty bundt when I really think it should have been baked in a loaf pan to begin with.
Flavor? At first I though it was okay, nothing special, but I couldn’t stop nibbling at it. I think maybe I baked it a little long because it was just a tad dry and it definitely had a tendency to crumble a bit. It wasn’t very sliceable, so I would cut off a piece and use my fingers to break bits off to eat. I tried the fork, but that was pointless, it just kept crumbling and falling off the fork. :-/
The original recipe did not have any sort of glaze. Well, you know me and glazes, there must be one! So when I drained the maraschino cherries, I reserved the juice. I only used a little and some sifted powdered sugar, I froze the rest. For what? No idea. I’m sure I’ll use it in something though!
The flavor is good, the texture is interesting. It’s full of chopped pecans, so it’s completely studded through and through and the chopped maraschino cherries, plus my glaze, add just the right amount of sweetness. I think I will make this again, only next time I’ll try a loaf pan or maybe muffins. :)
adapted from Annie’s Recipes
3/4 cup sugar
1/2 cup unsalted butter, softened
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 – 10 ounce jar maraschino cherries, drained, juice reserved, and chopped
1 teaspoon vanilla extract
Preheat oven to 350 F. Cream together sugar and butter. Add eggs and vanilla and beat on medium speed until light and fluffy.
In a separate bowl, sift together flour, baking soda and salt. Add the pecans and the cherries to the dry mixture and toss to coat.
Alternate adding the dry mixture and the buttermilk to the creamed sugar mixture until combined.
Turn batter into a well-greased 2-quart mold or bundt pan (I think a loaf pan might be better). Bake 55-60 minutes. Cool in pan on rack for 15 minutes, then remove from pan and cool completely.
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html