I love how easy and satisfying this loaf cake is to bake. The maraschino cherries add bold color and sweetness, while the almond extract gives it a rich, nostalgic flavor. It’s a one-bowl kind of recipe that doesn’t require fancy tools or techniques, but the result always feels like something from a bakery case. Whether I’m serving it at a family brunch or giving it as a gift, this cake never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cake Ingredients:
3/4 cup sugar
1/2 cup whole milk
1/2 cup oil
1 egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups maraschino cherries, cut in half
Cherry Glaze Ingredients:
1 cup powdered sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 tablespoons melted unsalted sweet cream butter
1/3 cup maraschino cherry juice
Directions
Cake
I preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick spray, placing a baking sheet underneath to catch any overflow.
In a mixing bowl, I combine the sugar, milk, oil, egg, vanilla, and almond extract and mix until smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, mixing until fully combined.
After draining and patting the maraschino cherries dry, I lightly toss them with a bit of the flour mixture to keep them from sinking.
I gently fold the cherries into the batter using a rubber spatula.
I pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the loaf cool on a wire rack for 20 minutes before removing it from the pan.
Glaze
In a small bowl, I whisk together the powdered sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice until smooth.
I pour the glaze over the mostly cooled loaf and let it set slightly before slicing.
Servings and timing
Prep time: 15 minutes Bake time: 55–60 minutes Total time: About 1 hour 15 minutes Servings: 8–10 slices
Variations
If I want a more balanced sweetness, I reduce the sugar in the batter to 2/3 cup. Sometimes I add a tablespoon of sour cream or Greek yogurt to the wet ingredients for a richer, more tender crumb. I’ve also tried swapping half the cherries for mini chocolate chips for a fun twist that gives even more Cherry Garcia vibes. If I want to keep it nut-free, I leave out the almond extract and just use extra vanilla.
Storage/Reheating
I store this loaf cake tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to reheat a slice, I warm it gently in the microwave for 10–15 seconds. It also freezes well—just wrap it tightly and store it for up to 2 months. I let it thaw at room temperature before serving.
FAQs
Can I use fresh cherries instead of maraschino?
Yes, I can use fresh pitted cherries, but I make sure to chop them and pat them dry well to avoid excess moisture in the batter.
Why did my cherries sink to the bottom?
Cherries tend to be heavy and moist, so I always dry them thoroughly and toss them with a little flour before folding them into the batter. This helps keep them suspended.
Can I make this loaf ahead of time?
Absolutely. I often bake it a day ahead and glaze it once it’s cooled. The flavor deepens overnight, and it slices beautifully the next day.
How do I know when it’s fully baked?
I insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done. If there’s wet batter, I give it another 5 minutes and check again.
Can I double the recipe?
Yes, I double the ingredients and use two loaf pans, baking them side-by-side. I make sure to rotate the pans halfway through to ensure even baking.
Conclusion
This Cherry Garcia Loaf Cake is one of my go-to recipes when I want something colorful, sweet, and simple to make. With just a few pantry staples and a jar of cherries, I can whip up a loaf that looks stunning and tastes even better. Whether I’m making it for a party or just for myself, it’s always worth it.
