Thursday, January 31, 2019

Classic Cherry Loaf

This cherry loaf is great to serve
to guests,  at an afternoon tea, snack
or for a dessert.
I made it this year for a Valentine Tea.
I adapted this receipt from


2/3 cup milk
1 1/2 tbsp orange juice
2 1/2 tbsp tbsp cherry juice.
1 tsp vanilla

2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup maraschino cherries,
blotted dry and coarsely chopped.

1/3 cup unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs at room temperature.


Preheat Oven to 350 deg. F. 

Grease loaf pan. I also line with parchment paper.
In a small bowl or measuring cup, stir together
milk, orange juice, cherry juice and vanilla.

In a small bowl, or measuring cup, 
combine the milk, orange juice,
 cherry juice and vanilla.

In a  another bowl whisk together the flour,
baking powder, baking soda and salt.

With an electric beater cream the butter
and add the sugars gradually and beat until fluffy.
Add the eggs one at a time
and beat until incorporated.

Add the flour mixture alternating with the milk mixture.
starting and ending with the dry ingredients.
Do not overmix.

Stir in the cherries by hand mixing 
just until they are blended in.

Transfer the batter to the loaf pan.
Using a knife, smooth the top of the loaf.
I add some cherry pieces to the top.

Bake for approximately 1 hour, 
  or until a toothpick inserted into 
the centre of loaf comes out clean.

Let loaf rest in pan for 10 minutes 
then turn out on a wire rack to 
cool completely before cutting.

This loaf I glazed with cherry glaze.
1 cup icing sugar,
add a few tbsp. cherry juice to 
make it a spreading consistency.

I served this Cherry Loaf at an Afternoon Tea.
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Thursday, January 24, 2019

Cranberry Orange Muffins ~ Dairy Free

A combination of cranberries
 and oranges makes these muffins 
so delicious.
And they are lactose free.

Preheat oven to 400 deg. F.

2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cranberries
(I use frozen cranberries)

1 egg
3/4 cup orange juice
1/4 cup vegetable oil.
1 tsp grated orange rind.

Prepare muffin pan.

Whisk together all the dry ingredients.
the flour, sugar, baking powder, baking soda and salt.

Add the cranberries to the flour mixture. 

In a smaller bowl, combine the egg,  
orange juice, vegetable juice 
and the grated orange rind. 

Combine the two mixes, 
the flour mix and the egg mix together.
Fill the muffins tins. 
I use an ice-cream scoop to fill the muffins tins.

Bake 18-20 minutes.
Insert a toothpick, in the middle of a muffin 
and if it comes out clean,
the muffins are cooked.

 Let cool 5 - 10 minutes before removing from the pan 

I use frozen cranberries.


Thanks for visiting my blog xo