Ingredients
2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup sugar
1/2
cup butter, softened
2
eggs
1
teaspoon almond extract
1
teaspoon vanilla
1
container (8 oz) sour cream
1/2
cup chopped dried cherries
1/2
cup bittersweet or dark chocolate chips
Preparation
Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
