Recipe: Cherry Bread (quick bread using fresh cherries)

CHERRY BREAD

"This cake tastes even better the day after it's baked."

1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 3/4 cups flour
1/2 tablespoon ground coriander or cardamom
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fresh pitted cherries

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

In a mixing bowl cream together the butter and sugar. Add the eggs and vanilla and mix well.

Sift together the flour, coriander, salt and baking powder. Add dry mixture to creamed mixture. Stir to combine, then gently stir in the cherries. Mix until combined. Spoon batter into prepared loaf pan.

Bake for 45 to 55 minutes. Test for doneness by using a skewer or cake tester at about 40 minutes. Remove the cake from the oven and cool for 10 minutes in the pan before taking it out of the pan to cool on a rack.

Makes 1 loaf
Source: Eileen Goltz, Chicago Jewish News, July 31, 2002