Cherry Eggnog Tea Bread

Name: Cherry Eggnog Tea Bread
Yield: 12 servings
Ingredients: 3/4 cup (175 mL) maraschino cherries, chopped and well drained; 2 1/4 cups (550 mL) all-purpose flour; 1 1/2 tsp (7 mL) baking powder; 3/4 tsp (4 mL) ground nutmeg; 3/4 tsp (4 mL) salt; 1 cup (250 mL) granulated sugar; 3/4 cup (175 mL) butter or margarine, softened; 3 eggs; 1 cup (250 mL) eggnog; 1/2 cup (125 mL) powdered sugar; 3-4 tsp (15-20 mL) eggnog; 1/4 cup (60 mL) toasted sliced natural almonds

This festive, cherry-studded quick bread is the ultimate treat whether served for a brunch, an afternoon tea or a simple dessert.

Ingredients

3/4 cup (175 mL) maraschino cherries, chopped and well drained
2 1/4 cups (550 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) ground nutmeg
3/4 tsp (4 mL) salt
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) butter or margarine, softened
3 eggs
1 cup (250 mL) eggnog

1/2 cup (125 mL) powdered sugar
3-4 tsp (15-20 mL) eggnog
1/4 cup (60 mL) toasted sliced natural almonds

Directions

Preheat the oven to 325°F (165°C). Spray the bottom only of the Stone Loaf Pan with canola oil using a Kitchen Spritzer. Chop maraschino cherries using the Food Chopper. Place cherries on paper towels; pat dry.
In a small mixing bowl, combine the flour, baking powder, nutmeg and salt; set aside. In a large mixing bowl, beat granulated sugar and butter with an electric hand mixer on high, until the mixture is light and fluffy.
On medium speed, add the eggs, one at a time, beating until blended. Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the eggnog. Add another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture, beating after each addition just until combined. Gently stir the cherries into the batter; pour batter into the pan.
Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until wooden pick inserted in center comes out clean and the top is golden brown. Cool in the pan for 5 minutes. Loosen the sides of the loaf; remove from the pan to a cooling rack. Cool completely.
For the glaze, mix powdered sugar and eggnog until smooth in a small mixing bowl; drizzle half of the mixture over the cooled loaf. Sprinkle evenly with almonds. Drizzle the remaining glaze over the almonds. Cut into slices.

Yield:

12 servings

Nutrients per serving:

Calories 340, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 5 g, Sodium 350 mg, Fiber less than 1 g

Cook's Tips:

To make well in advance, prepare tea bread as directed in Steps 1-4. Wrap securely; freeze up to 1 month. When ready to serve, thaw bread at room temperature; unwrap. Prepare glaze and drizzle over bread as recipe directs.

To toast almonds, place in a saute pan and heat over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely.

Celebrate the gift of friendship by giving a special homemade treat from your kitchen. Wrap the finished loaf in colorful cellophane and tie with a festive ribbon.