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Pint Sized Almond-Cherry Bread

      Recipe By : Real Food for Real People
      Serving Size : 12

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      9 pint Jars -- wide mouth ONLY

      2 cups Flour
      1 1/2 teaspoons Baking Powder
      2 cups Maraschino cherries -- drained, dried & cut
      1/2 cup Almonds -- blanched & ground
      1/4 cup Flour -- (second)
      1 1/2 cups Sugar
      8 ounces Cream Cheese -- softened
      1 cup Butter or Margarine -- softened
      1 teaspoon Almond Extract
      4 Eggs -- (room temperature)

      You will need 9 wide-mouth pint-size canning jars, metal rings and
      lids. Don't use any other size jars. Sterilize jars, lids and rings
      according to manufacturer's directions. Grease inside, but not the rim of jars. (Do
      not use butter, margarine or Pam). Mix flour & baking soda & set aside.
      Mix cherries, ground almonds and 1/4 cup of flour and set aside.

      Cream together the sugar, cream cheese, butter and almond extract until
      light & fluffy. Slowly add the flour/baking powder mixture, mixing
      Fold in the cherry/almond/flour mixture until well mixed. Pour one cup
      of batter into prepared jars. Do not use more than one cup or batter will
      overflow and jar will not seal. Place jars evenly spaced on a cookie
      Place in a pre-heated 325-degree oven for 35-40 minutes. Remove jars
      from oven one at a time keeping remaining jars in oven. Working quickly,
      wipe rim, place lid and ring on jar and secure. Jars will seal quickly.
      Repeat with remaining jars. Unsealed jars should be stored in the
      refrigerator and eaten within 2 weeks.

      Sealed jars may be stored with other canned food or, if you are
      concerned about the safety of storing the cakes, they may be placed in a freezer.
      The cake is safe to eat as long as the jar remains vacuum-sealed and free
      from mold.

      Please do not attempt to bake cakes in jars larger than pints. Larger
      jar cakes do not get baked completely and the doughy middle can contribute
      toward food poisoning. This recipe intended for personal use only and
      is not to be used for commercial purposes. Many major jar manufacturing
      companies only guarantee their jars for freezing & water bath, steamer
      and pressure cooker canning processes, and do not warranty them for baking

      copyright 1999, Kaylin Cherry/Real Food for Real People