cherry mandlbrodt

Ingredients

• Servings: 2
• 1/2 cup vegetable oil
• 1 cup white sugar
• 3 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup chopped pecans
• 1/2 cup maraschino cherries, halved
• 1/2 cup cinnamon sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• beat the vegetable oil and sugar with an electric mixer in a large bowl. add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. combine flour, salt, and baking powder in a small bowl. stir flour mixture into sugar mixture until just incorporated. fold in the pecans and cherries; mixing just enough to evenly combine.
• using lightly greased hands, divide dough into 2 equal portions. form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. sprinkle with cinnamon sugar.
• bake in the preheated oven until firm, 25 to 30 minutes. remove from oven and allow to cool slightly. cut each loaf into 3/4 inch slices. place slices cut side up, back on the baking sheet. increase oven heat to 400 degrees f (200 degrees c) and return mandlebrodt to the oven. toast until edges become golden brown, about 5 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack. store in an airtight container.