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CHERRY CAKE AND SAUCE

  • Writer: yonhin
    yonhin
  • Jun 7, 2018
  • 1 min read




  • 1⁄3cup shortening

  • 1 1⁄4cups sugar

  • 2eggs, well beaten

  • 2 1⁄4cups flour

  • 1 1⁄2teaspoons baking powder

  • 1⁄2teaspoon baking soda

  • 1⁄2teaspoon salt

  • 1cup milk

  • 1can sour pitted cherries, well drained (retain juice)

  • 1⁄2cup chopped nuts (optional)

  1. Cream shortening; add sugar gradually and cream until fluffy.

  2. Blend in eggs.

  3. Combine dry ingredients and stir into creamed mixture alternately with milk.

  4. Stir in cherries (and nuts, if using).

  5. Pour into a 9x13 pan that has been sprayed with nonstick spray.

  6. Bake at 350° for about 50 minutes.

  7. Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.

  8. Blend in the juice from the can of cherries and 1 cup water.

  9. Bring to a boil, stirring constantly.

  10. Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.

  11. Remove from heat and blend in 1/4 tsp almond extract.

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