Instead of throwing out the maraschino cherry juice, I thought I’d see if there was another recipe that needed it. I found a recipe for maraschino cherry loaf, but really, it should have been called “tiny maraschino cherry loaf.”
The recipe itself was easy to mix, but when I poured it into my standard 9×5 loaf pan, it was only 1/4 filled with dough.
Once the loaf was done baking, there was a nice light brown crust on the outside and a soft cherry flavor inside.
I don’t know if I’d necessarily make this again, but considering it did use up some of the maraschino cherry juice, I am happy.
I’d definitely make the maraschino cherry cake before I’d make this tiny cherry loaf recipe again.