Raisin-Cherry Holiday Loaf

Raisins, walnuts and cherries make a cheerful, fruit filled cake for your holiday dessert table.  

Prep time: 30 minutes
Bake time: 1-1/4 hours


  • 1 jar (16-ounces) maraschino cherries, well drained (about 1 cup)
  • 1-1/2 cups Sun-Maid Natural Raisins
  • 1-1/2 cups Sun-Maid Golden Raisins
  • 1 cup coarsely chopped walnuts
  • 2-1/2 cups all-purpose flour, divided
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • Directions:

    PREHEAT oven to 300° F. 
    COAT two 9x5-inch loaf pans with cooking spray.
    CUT each cherry into quarters.
    PAT cherries completely dry on paper towels.
    PLACE cherries, raisins and walnuts in a large bowl.
    TOSS lightly with 1/4 cup of the flour.
    BEAT butter, sugar and vanilla until fluffy. 
    BEAT in eggs one at a time.
    GRADUALLY beat in remaining flour, mixing until smooth. 
    GENTLY stir in fruit mixture.
    DIVIDE between prepared pans.
    BAKE about 1 hour 15 minutes or until pick inserted in center comes out clean.
    COOL in pans 15 minutes.
    TURN out and cool completely on wire rack. 
    SLICE in thin 1/4-inch slices to serve.
    Keeps well in the refrigerator for up to 3 months wrapped tightly in foil and plastic wrap.

    Makes 2 loaves, 20 slices per loaf.