There’s a moment in every December when my kitchen needs to smell like a holiday hug. That’s when I pull out my favorite mixing bowl for this Christmas Cherry Loaf Cake. I first made it on a snowy afternoon, craving something festive but simple, and the aroma of baking butter, vanilla, and sweet cherries that filled the air was pure magic. It’s become my go-to, the cake that feels like wearing a cozy sweater, and I’m so excited to share it with you.
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk
- 1 ½ cups (about 200 g) glacé cherries, rinsed, dried, and halved
- 2 tbsp all-purpose flour (for coating the cherries)
Now, about these ingredients—trust me, the details here make all the difference. Using room-temperature eggs and truly softened butter is non-negotiable for that perfect, smooth batter that bakes up evenly; I’ve tried rushing it with cool eggs, and the texture just isn’t the same. Don’t skip rinsing the sticky syrup off the glacé cherries, and absolutely coat them in that extra tablespoon of flour. I learned the hard way that if you don’t, they’ll all sink directly to the bottom of the loaf! That little tip is a game-changer.
Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Whisk
- Cooling rack
You don’t need fancy equipment, but a couple of items are heroes here. Lining your loaf pan with parchment paper, letting it overhang on the sides, is my biggest time-saving and sanity tip. It makes lifting the cake out so effortless—no more stressful flipping or worrying about sticking. I use a hand mixer for the butter and sugar, but a stand mixer works wonderfully if you have one. Just don’t overmix once you add the flour; a gentle hand with a spatula at the end ensures a tender crumb.
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