Cherry Juice Loaf

While organizing our freezer to accommodate the new batch of beef from the weekend, I found a bag of cherry juice I had frozen last summer. (Black cherries put through the juicer). I thought I would just use my normal lemon loaf recipe but swap out the milk for cherry juice, and make a glaze of cherry juice and icing sugar. Obviously not something I would make frequently due to the lack of cherries, but it was a nice variation on a theme, and a lovely pink glaze- pretty for Valentine’s Day. If cherries are in season where you live, have at it!

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup cherry juice

Cream butter and sugar. Add eggs one at a time, beating after each. Add dry ingredients to butter alternately with juice. Pour into a greased loaf pan. Bake at 350F for about 45 minutes. Wait 5-10 minutes and remove the loaves from the pans.

Cherry Glaze
1/2 cup icing sugar
1-2 Tbsp. cherry juice

Mix until no lumps remain, and drizzle over the cooled loaf.

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