Cherry Mandlbrodt Recipe
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped pecans
- 1/2 cup maraschino cherries, halved
- 1/2 cup cinnamon sugar
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
- Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
