Ingredients
1 jar (10 ounces) maraschino cherries1/2 cup butter, softened3/4 cup sugar2 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup slivered almondsALMOND BUTTER:1/2 cup butter, softened1 tablespoon slivered almonds, finely chopped1/2 teaspoon almond extract
Preparation
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with reserved juice. Fold in cherries and almonds.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the almond butter ingredients. Serve with bread.
