Cherry Garcia Loaf Cake

This Cherry Garcia Loaf Cake blends sweet maraschino cherries, almond extract, and a rich cherry glaze for a moist, tender dessert loaf that’s easy to bake and full of nostalgic flavor.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yield: 1 loaf (9x5 in)

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 all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 cups maraschino cherries, halved 1 cup powdered sugar 1 teaspoon almond extract (for glaze) 1 teaspoon pure vanilla extract (for glaze) 2 tablespoons melted unsalted butter 1/3 cup maraschino cherry juice

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Step 2: In a large bowl, whisk sugar, milk, oil, egg, vanilla, and almond extract until smooth.
Step 3: In another bowl, combine flour, baking powder, and salt.
Step 4: Gradually fold the dry ingredients into the wet mixture until just combined.
Step 5: Pat maraschino cherries dry and fold them gently into the batter.
Step 6: Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.
Step 7: Cool loaf on a wire rack for 20 minutes before removing from the pan.
Step 8: For the glaze, whisk powdered sugar, almond extract, vanilla extract, melted butter, and cherry juice until smooth.
Step 9: Pour glaze evenly over the cooled loaf and let it set before slicing.

Notes

Drain and dry cherries before adding to the batter to avoid sogginess. Allow loaf to cool before glazing to ensure a glossy finish. Store tightly wrapped at room temperature for 3 days or refrigerate up to 5. Freeze slices individually for up to 2 months and reheat gently for fresh flavor.

Nutrition

Calories: 280
Fat: 9g
Saturated fat: 2g
Sugar: 29g
Sodium: 110mg
Protein: 4g
Carbohydrates: 42g
Fiber: 1g