Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake

b101 finished cherry garcia bread
Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake

This cherry Garcia pound cake is a delectable loaf of quick bread that is utterly loaded with juicy plump cherries. We love making this festive cake for various holidays such as Valentines’ or Mother’s day.b101-drizzle-with-glaze

This easy cherry pound cake is a great seller at bake sales too, so keep that in mind for the next fundraiser project request your kids bring home!

Cake or Quick Bread?

So, what’s with the name, is this a cake or a quick bread? Well, to be fair cakes actually are a type of quick bread, they’re not mutually exclusive. Quick bread is any dough or batter that is leavened using baking soda or baking powder rather than yeast.

So, this Cherry Garcia pound cake recipe is both a pound cake and a quick bread. We tend to call this one pound cake because it’s cooked in a loaf pan and served like banana bread, in thin slices.

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How to Make Cherry Garcia Loaf Cake

To get started, preheat the oven to 350°F and prepare the loaf pan for baking. To keep the cherry Garcia pound cake from sticking, mist the loaf pan with non-stick cooking spray and set it aside until needed.

Measure out all of the dry ingredients into a bowl and set it aside. Rather than taking the time to sift the dry ingredients together, I prefer to use a whisk and stir them for a minute or so to fully incorporate the ingredients.

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Slice the cherries and set them aside. I’ve found that this strawberry slicer works perfectly for slicing pitted cherries.

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In the bowl of your stand mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract. Mix on medium-low speed to combine the liquids with the sugar until they’re smooth.

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This time around we thought we’d try this using coconut oil. It made the loaf a bit more dense than it usually comes out with canola oil, but it was still delicious.

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With the mixer still on low, gradually add the dry ingredients into the wet ingredients, and continue to mix until the batter is smooth. This will only take about 2 minutes. Don’t overmix or the finished pound cake will be tough, rather than tender.

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Fold in the drained, sliced cherries.

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You can use maraschino cherries or if you’re lucky enough to have fresh bing cherries, those work wonderfully as well.

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Transfer the batter into the prepared loaf pan, then bake for 55-60 minutes or until a toothpick comes out clean.

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Remove from oven and cool on a wire rack to cool for about 20 minutes before removing from the pan.

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Once it’s cooled completely, drizzle the glaze over the top.

Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake

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About Liss 4190 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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