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“A moist and flavorful quick bread I adapted from a recipe I found in the newspaper. Excellent served with cream cheese. You'll need: 6 (15 ounce) empty clean vegetable or fruit cans”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 mini loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F Grease the insides of cans well.
  2. Combine chopped cherries and baking soda in a bowl. Pour in boiling water and let stand 5 minutes.
  3. Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add salt, molasses, the cherry mixture and flour and stir until well blended. Add nuts and raisins; mix well.
  4. Fill cans about two-thirds full with batter. Bake about 1 hour, or until a wooden toothpick inserted in the center comes out clean. Cool in cans on a wire rack 15 minutes. Remove bread from can and place on wire rack to cook completely.

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