Cherry Mandlbrodt

Recipe View Preheat oven to 350°F (175°C). Lightly grease a baking sheet. (5 minutes)

Recipe View In a large bowl, using an electric mixer, beat together the vegetable oil and granulated sugar until well combined. (3 minutes)

Recipe View Add the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, salt, and baking powder. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the chopped pecans and halved maraschino cherries until evenly distributed throughout the dough. (3 minutes)

Recipe View With lightly greased hands, divide the dough into two equal portions. Shape each portion into a loaf approximately 10 inches long and 3 inches wide. (5 minutes)

Recipe View Place the loaves onto the prepared baking sheet and sprinkle generously with cinnamon sugar. (2 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until the loaves are firm to the touch. (30 minutes)

Recipe View Remove from the oven and let the loaves cool slightly on the baking sheet for about 10 minutes. (10 minutes)

Recipe View Using a serrated knife, carefully slice each loaf into 3/4-inch thick slices. (5 minutes)

Recipe View Arrange the slices cut-side up on the baking sheet. Increase the oven temperature to 400°F (200°C). (2 minutes)

Recipe View Return the mandlbrodt to the oven and toast for an additional 5 minutes, or until the edges are golden brown and crisp. (5 minutes)

Recipe View Transfer the mandlbrodt to a wire rack to cool completely before storing in an airtight container. (10 minutes)