Pint-Sized Almond-Cherry Bread


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This is a festive holiday gift or a fun treat to keep in the fridge or freezer.

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  • 2 C. flour
  • 1 1/2 tsp. baking powder
  • 2 C. maraschino cherries, drained, dried and cut
  • 1/2 C. almonds, blanched and ground
  • 1/4 C. flour
  • 1 1/2 C. sugar
  • 8 oz. cream cheese, softened
  • 1 C. butter or margarine, softened
  • 1 tsp. almond extract
  • 4 eggs, room temperature

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You'll need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Mix the flour and baking powder together; set aside. Mix together the cherries, ground almonds and 1/4 C. of flour, then set aside. Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well blended. Pour 1 C. of batter into prepared jars. Do not use more than one C. or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325 degree oven for 30-40 minutes.

While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Note: To make loaves instead of cakes in jars: Pour batter into 2 greased loaf pans (9 inch) and bake in preheated 325 degree F oven for about 1 hour or until a cake tester inserted into the center comes out clean. Cool in pan or on wire rack.

Source: "Real Food for Real People presents: Pint Sized Cakes" 

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