Almond Tea Bread

1. 1

   In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside.

2. 2

   Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition.

3. 3

   Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula.

4. 4

   Bake at 350u00b0 until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.