Cherry Cake and Sauce
"A childhood favorite that my mother used to make. If you don't want to use the sauce on the cake-although it's sure good-it would be nice on ice cream as well."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
12-16
ingredients
- 1⁄3 cup shortening
- 1 1⁄4 cups sugar
- 2 eggs, well beaten
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 can sour pitted cherries, well drained (retain juice)
- 1⁄2 cup chopped nuts (optional)
directions
- Cream shortening; add sugar gradually and cream until fluffy.
- Blend in eggs.
- Combine dry ingredients and stir into creamed mixture alternately with milk.
- Stir in cherries (and nuts, if using).
- Pour into a 9x13 pan that has been sprayed with nonstick spray.
- Bake at 350° for about 50 minutes.
- Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
- Blend in the juice from the can of cherries and 1 cup water.
- Bring to a boil, stirring constantly.
- Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
- Remove from heat and blend in 1/4 tsp almond extract.
- Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.
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RECIPE SUBMITTED BY
Jo Ann L
San Jose, CA
I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!
