1 (10 ounce) jar maraschino cherries, drained with the juice reserved
1 cup superfine white rice flour
1/3 cup superfine sweet rice flour
1/3 cup tapioca or potato starch
1/3 cup millet flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon kosher or fine sea salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds
1/2 cup confectioners’ sugar
1 tablespoon freshly squeezed lemon juice
Heat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with non-stick
Reserve 1 tablespoon of the reserved maraschino cherry juice for the glaze
if you want a pretty pink glaze, this is not entirely necessary. Put the remaining
cherry juice in a measuring cup and add enough water to make 1/2 cup of liquid.
Dry the maraschino cherries on some paper toweling and chop roughly.
In a large mixing bowl, whisk together the flours, starch, xanthan gum,
baking powder and salt.
In an electric mixer, preferably fitted with a paddle attachment, cream
together the butter and sugar for 3 minutes at medium high speed. Add the eggs,
one at a time, scraping the bowl and mixing well after each addition. Add the
vanilla and mix well. Turn the mixer to low, add half the flour mixture, then
the juice then the remaining flour mixture. Mix just until blended. Scrape the
sides and bottom of the bowl to make sure all the ingredients are combined.
Fold in the cherries and almonds and pour into the prepared baking pan.
Bake for 55- 65 minutes or until the top is starting to brown and a toothpick
inserted into the center comes out clean. Let cool in the pan 10 – 15 minutes
then remove to a wire rack to finish cooling.
Loaf can be wrapped in plastic wrap and kept refrigerated for up to 2 days
at this point.
If making ahead, let the loaf come to room temperature before glazing and
Prepare the glaze by mixing the reserved tablespoon of cherry juice (if
using), the lemon juice and confectioners’ sugar. It should be thick but pourable
– adjust the constancy with a little more sugar or lemon juice if needed. Drizzle
over the top of the loaf and serve.
Makes one loaf approximately 9 x 5 inches
Recipe developed by Carol Kicinski of Simply Gluten-free.
Recipe and photo credit (used with permission):
National Cherry Growers Foundation