Red Tart Cherry Confetti Loaf Cake

Ingredients

• 1 can (14.5 ounces) Oregon Red Tart Cherries
• 1/2 cup Canola oil
• 1 cup Granulated Sugar
• 2 large Eggs (at room temperature)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Amond Extract
• 1 3/4 cups All-purpose flour, divided
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3-5 drops regular or natural red Food Coloring
• 2 tablespoons Rainbow Sprinkles

Instructions

1. Preheat the oven to 350 degrees F.
2. Meanwhile, place a sieve over a bowl and drain the cherries. Coarsely chop the cherries and set aside. Measure the juice. You should have about 3/4 cup, but add a little water if necessary.
3. Grease and flour a 9x5x3 inch loaf pan.
4. In a large bowl, whisk together the oil, sugar, eggs, 3/4 cup cherry juice, and extracts.
5. In a medium bowl, stir together 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt.
6. Whisk about 1/3 of the flour mixture into the oil mixture until combined. Repeat the process twice more to incorporate all of the flour mixture.
7. Add enough food coloring to make a bright pink batter.
8. In a small bowl, stir the chopped cherries with the remaining flour. Fold the cherries and sprinkles into the batter.
9. Pour the batter into the prepared pan and bake for 45-55 minutes (tent with foil towards the end if the cake is becoming too dark) or until a toothpick inserted in the center comes out clean.
10. Let the pan cool on a wire rack for 10 minutes. Gently run a knife around the edges of the pan, then remove the cake. Cool completely on the rack.