18-year-old Helena Muffly wrote exactly 100 years ago today:
Wednesday, July 2, 1913: It’s most too hot to do anything important so I need to write about the weather. Oh yes, I recollect, I did pick some cherries this afternoon for one thing.
Her middle-aged granddaughter’s comments 100 years later:
Mmm—cherries! What were Grandma’s favorite cherry foods? . . .maybe she made old-fashioned cherry bread. (This recipe is a favorite of one of my sons—and he always wants me to make it when he visits. Either sweet or sour cherries may be used.)
Old-Fashioned Cherry Bread
2/3 cup shortening
1 1/4 cup sugar
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups milk
2 teaspoons almond extract
1 cup pitted fresh cherries (or 1 pound can cherries), drained (reserve juice)
1 tablespoon butter, melted
1 cup confectioners’ sugar
1 teaspoon almond extract
approximately 2 tablespoons reserved cherry juice
Bread: Preheat oven to 350 degrees. Grease and flour two 9 X 5 X 3 inch loaf pans or three 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans.* ** Beat together shortening and sugar; add eggs and beat. Add flour, salt, baking soda, baking powder, milk, and almond extract; then beat until mixed. Finely chop cherries and gently fold into batter. Pour batter into prepared pans. Bake full-size loaf pans 1 to 1 1/4 hours or until wooden pick inserted in center comes out clean. (Smaller pans will take less time.) Partially cool and then remove from pans.
Glaze: Beat together until smooth: butter, confectioners’ sugar, almond extract, and cherry juice. Use more or less cherry juice to get desired consistency. Spread over loaves. Let the glaze drip down the sides.
*I usually use one 9 X 5 X 3 inch loaf pan and three “personal” loaf pans (approximately 5 1/2 X 3 X 2 inches).
**If planning to remove bread from the pans, cut a piece of wax paper to fit the bottom of each pan. Grease pan, then put wax paper into pan. Grease wax paper, and then flour pan.
Previous posts with cherry recipes that you may enjoy include: