Perfect for giving, this heady treat is far from the fabled unwelcome fruitcake. It can also be baked in mini loaf tins. (Watch them carefully, as they’ll bake faster than a full-sized loaf.)
| 1 | cup | dried sour cherries |
| 1/2 | cup | Amaretto |
| 1 1/2 | cups | unbleached all-purpose flour |
| 2 | teaspoons | baking powder |
| 1/2 | teaspoon | salt |
| 1/2 | cup | butter |
| 1 | cup | granulated sugar |
| 3 | eggs | |
| 1 | cup | chopped walnuts |
| Amaretto Glaze | ||
| 5 | tablespoons | granulated sugar |
| 6 | tablespoons | Amaretto |
1. In a small bowl combine amaretto and dried cherries. Cover with plastic wrap and let sit for one hour.
2. Preheat oven to 350 degrees. Grease or coat a 9 x 5-inch loaf pan with cooking spray.
3. In a medium bowl, sift together flour, baking powder and salt. Set aside.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Add eggs, one at a time, beating to combine.
6. Fold in flour mixture, mixing just to combine, then gently incorporate the amaretto, cherries and nuts.
7. Pour into the prepared pan and bake for one hour, or until a tester inserted in the center of the loaf comes out clean.
8. While the bread is baking, prepare the Amaretto glaze:
9. Combine sugar and Amaretto and let stand until sugar dissolves.
10. When the bread is ready, remove it from the oven and cool briefly in the pan.
11. Carefully unmold the warm loaf and place it on a wire cooling rack with a pan underneath.
12. Using a fork or skewer, poke holes all over the bread.
13. Pour glaze over the top and down the sides.
14. Cool thoroughly, then wrap the loaf in plastic and store at room temperature. Loaves can be frozen.
plus cooling.
