The actual recipe from my book suggested only butter, but I added half butter and half crunchy peanut butter. I thought it's going to be a bit hard but to my surprise it was extremely soft and moist. Till now I have been thinking banana breads are the soft and moist bread but now I switch to this cherry bread.
Recipe adapted from the book Good House Keeping- Great Cakes
Plain Flour- 175 g
Butter softened- 75 g
Crunchy Peanut Butter- 75 g
Agave syrup- 3 tbsp
Baking powder- 2 tsp
Bicarbonate of soda- 1/4 tsp
Vanilla extract- 1/2 tsp
Zest of 1 lemon
Milk- a little bit
Cherries stoned fresh or frozen- 150 g
Preheat the oven to 190 degree Celsius. Grease a 900 g loaf tin and line with baking paper.
Cream together both the butter and sugar until fluffy. Gradually add the lemon zest, vanilla extract and eggs, mix it together. Add the sifted flour, baking powder and bicarbonate of soda. Add a small amount of milk, if the mixture is too thick. Fold in the stoned cherries.
Pour the mixture into the prepared baking tin and bake it for 1 hour 10 minutes or until a skewer inserted comes out clean. If you think it's browning too much, cover loosely with a foil while cooking.
Cool it in the tin for 10 minutes and turn it on a wire rack to cool.
Serve the cake with a cup of tea.
This recipe goes to Champa's Bake- Off event, Veggie/ Fruit A Month- Cherries and Bookmarked Tuesday by Priya Mitharwal.
EFM- Cakes and Bakes hosted by SrishKitchen.