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Cherry Poppy Seed Loaf Cake

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This Cherry Poppy Seed Loaf Cake is such a beautiful burst of flavour and colour in the middle of winter! The best part? It uses maraschino cherries that are cheap, cheerful and available year round so you can make this 365 days a year!

Cherry Poppy Seed Loaf Cake
Cherry Poppy Seed Loaf Cake

A New Cherry Twist on Poppy Seed Loaf!

If there is one thing that we always have in the house, it’s maraschino cherries. Mr Magpie loves to make his 1960’s Old Fashioned’s with them, so there is always a jar in the fridge. He also loves poppy seed loaf, so it has been on my radar to make one for a while now. While I had actually planned on making a lemon poppy seed loaf ( watch for that recipe next week!) I decided that I wanted something cheery and new. Thus, cherry poppy seed loaf was born!

cherry poppy seed loaf cake on wire baking rack

The best place to get poppy seeds is in the bulk section at your local grocery store. Make sure that you get poppy seeds and not chia! They can look really similar in those bulk bins, let me tell you!

A few tips for Baking this Cherry Poppy Seed Loaf Cake

  • Try not to over beat the butter and eggs together. While I do use a hand mixer in the video, I made sure not to get it too fluffy. This can cause your loaf cake to fall.
  • Do try to take the time to soak the poppy seeds  in the milk mixture. It helps soften them a bit.
  • I don’t guarantee that this poppy seed loaf will always turn out pink! Sometimes there is just not enough color to go throughout the entire loaf. If you really want it pink, add in some food colouring to ensure a really pink loaf!
  • Loaf cakes are notorious for taking well over an hour to bake, so make sure that you test all the way to the middle with a cake tester or toothpick and make sure it’s done!

I think I am going to whip this up again this weekend! It was so good!

Happy Baking!

Love,

Karlynn

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This Cherry Poppy Seed Loaf Cake is such a beautiful burst of flavour and colour in the middle of winter! The best part? It uses maraschino cherries that are cheap, cheerful and available year round so you can make this 365 days a year! #dessert #cake #cherrycake #icing #glaze #cherry

 

Learn to cook like the Kitchen Magpie

Cherry Poppy Seed Loaf Cake

This Cherry Poppy Seed Loaf Cake is such a beautiful burst of flavour and colour in the middle of winter! The best part? It uses maraschino cherries that are cheap, cheerful and available year round so you can make this 365 days a year!

5 from 1 vote
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Course
Dessert
Cuisine
American
Servings
9
Calories
301
Author
Karlynn Johnston

Ingredients

Poppy Seed Mix

  • 1/4 cup poppy seeds
  • 1/2 cup milk
  • 1/4 cup maraschino cherry juice

Poppy Seed Loaf Cake

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup maraschino cherries, chopped

Instructions

  1. Combine the poppy seeds, milk and juice in a small bowl. Set aside while you prep the rest of the ingredients.
  2. Pre-heat the oven to 350°F. Grease a standard loaf pan (9x5x3 inches) and set aside.

  3. Beat together the butter and sugar until smooth. Add in the eggs, one at a time, beating until fully incorporated, then add in the almond extract. Stir in the poppy seed mixture.

  4. Whisk together the flour, baking powder and salt. Add to the butter mixture and stir in until combined. Stir in the cherries last, the spoon the batter into the loaf pan, making sure it's even on top.

  5. Bake in the oven for 55-60 minutes or until a cake tester or toothpick inserted comes out clean. Remove from the oven and cool until you can safely touch the pan and turn out the loaf onto a cooling rack. Cool completely.

Recipe Video

Nutrition Information

Calories: 301kcal, Carbohydrates: 41g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 69mg, Sodium: 244mg, Potassium: 234mg, Fiber: 1g, Sugar: 18g, Vitamin A: 7.9%, Calcium: 12.9%, Iron: 10.6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Rayn says

    I used sour cherries instead of maraschino cherries, it worked wonderfully.
    I also made a loaf for a person with nut allergies. I substituted vanilla extract for the almond extract and doubled the amount of juice used. It was less fragrant but still really good.

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