Cherry Bread

1 jar (10 or 16 oz) maraschino cherries (they used 10 oz, but I like it better at 16 oz, since I don't use the almonds)

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 tsp cherry extract (I used this in place of vanilla they had here to boost cherry flavor and so I didn't have to use the gross cherry juice)

2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup slivered almonds (optional...I didn't use)

Drain cherries (they reserve juices and use it plus water to make 1/2 cup....I thought this was gross, so I just used 1/2 cup water, which tasted the same) and chop up (this is time consuming, but necessary since you do need them smaller). Blot dry and keep to the side for later.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cherry extract. Combine flour, baking powder and salt; gradually add to creamed mixture alternatively with water. Fold in cherries (and almonds if you want to use them).

Pour into loaf pans. Bake at 350 for 50-60 minutes (I did mini loaves and they were about 35-40 minutes) or until toothpick passes. Cool in pan for a few minutes before moving to wire racks.