Cherry Garcia Loaf Cake That Stays Perfectly Moist for Days (The Bakery-Style Version)
This isn't just a loaf cake—it's a love letter to the classic ice cream flavor. You use a full 3 cups of halved maraschino cherries and a cherry-almond glaze that soaks into every slice. The secret is baking it at 350°F for exactly 55–60 minutes until the almond extract aroma fills your kitchen. Expect a tender, buttery crumb studded with sweet cherries and a glossy, drip-perfect glaze.
Equipment
- Large Bowl
- Separate bowl
- Medium Bowl
- Whisk
- Rubber spatula
- 9x5 Loaf Pan
- Baking Sheet
- Wire rack
- Toothpick
- Baking spray
Ingredients
Cake Batter
- 0.75 cup sugar
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 1 egg room temperature
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 0.25 teaspoon salt
- 3 cup maraschino cherries halved, blotted dry and tossed in 1 tablespoon flour
Cherry-Almond Glaze
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter melted
- 0.333 cup maraschino cherry juice
Instructions
- Preheat and Prep: Set the oven to 350°F. Spray a 9×5 loaf pan with baking spray and place it on a baking sheet.
- Mix the wet stuff: In a large bowl, whisk together the sugar, milk, oil, egg, vanilla, and almond extract until it's smooth and slightly glossy. The oil and egg should be fully incorporated.
- Whisk the dry stuff: In a separate bowl, whisk the flour, baking powder, and salt together. This ensures the baking powder is evenly distributed so you don't get one lopsided rise.
- Combine gently: Gradually add the dry ingredients into the wet. Stir gently with a spatula or whisk just until the streaks of flour disappear. Overmixing here will make the cake tough. Lumps are your friend.
- Fold in the cherries: Add the halved maraschino cherries to the batter. Use a rubber spatula to fold them in gently. Take your time here—you want them evenly distributed without crushing them into mush.
- Bake it: Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. At around the 50-minute mark, check the top. If it's browning too fast, tent it loosely with foil.
- Cool it right: Let the loaf cool in the pan for 20 minutes. This step is important—it lets the structure set. Then, transfer it to a wire rack to cool completely. If you try to glaze it while it's still warm, the glaze will melt into a sad puddle.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, almond extract, vanilla, and cherry juice. It should be thick but pourable. Add a splash more juice if it's too thick.
- Glaze and set: Pour the glaze evenly over the cooled loaf. Let it set for about 10 minutes before slicing and serving so it firms up slightly.
Notes
Make-Ahead Notes: This loaf is actually better on day two. Store in an airtight container at room temperature for up to 4 days, or freeze un-glazed for up to 3 months. Thaw overnight in the fridge, then make the glaze fresh. Reheat a slice in the microwave for 10 seconds or in a 300°F oven for 5 minutes.
Things I Wish I'd Known the First Time:
- Blot and toss those cherries: Pat maraschino cherries dry with a paper towel, then toss them in a tablespoon of flour to prevent sinking and grey batter.
- Don't fear the almond extract: It's essential for the Cherry Garcia flavor. If nervous, reduce to ½ tsp and add extra vanilla.
- The toothpick test isn't everything: Use an instant-read thermometer (200–205°F in the center) because hitting a cherry can give a false reading.
- Let the glaze set: Adjust consistency with powdered sugar or liquid as needed, and don't rush the glazing step.