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