Dried Cherry-Almond Bread

 

1 1/2

cups boiling water

2

bags (5.5 oz each) dried cherries

1

cup packed brown sugar

1/2

cup butter or margarine, softened

2

eggs

1/2

teaspoon almond extract

1 3/4

cups Gold Medal® all-purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1 1/2

cups slivered almonds

1/2

cup powdered sugar

1/4

teaspoon almond extract

1

to 2 teaspoons milk

• 1 In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Pat dry with paper towels. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
• 2 In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well mixed. Beat in eggs and 1/2 teaspoon almond extract. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries. Pour into pan.
• 3 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour.
• 4 In small bowl, mix glaze ingredients until smooth. Drizzle over cooled bread. Wrap tightly; store at room temperature. Cut loaf into 12 slices; cut each slice in half.