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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/2 cups sugar, divided |
2 eggs, well beaten |
1/4 cup butter or margarine, melted and divided |
2 (16-ounce) cans pitted dark sweet cherries, undrained |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
3/4 teaspoon salt, divided |
2 teaspoons ground cinnamon |
2 1/4 teaspoons almond extract, divided |
1 cup chopped pecans |
2 tablespoons cornstarch |
1 cup whipping cream, whipped |
Directions:
1. Gradually add 2 1/2 cups sugar to beaten eggs in a large mixing bowl, beating well. Stir in 2 tablespoons melted butter. Drain cherries, reserving liquid. Fold cherries into egg mixture.
2. Combine flour, soda, 1/2 teaspoon salt, and cinnamon in a medium mixing bowl. Gently fold into egg mixture. Stir in 2 teaspoons almond extract.
3. Pour batter evenly into a greased and floured 13- x 9- x 2- inch baking pan. Sprinkle pecans evenly over top of batter. Bake at 350° for 1 hour. Cool.
4. Combine remaining sugar, cornstarch, and remaining salt in a medium saucepan. Stir in reserved cherry juice, remaining butter, and remaining almond extract. Cook over medium heat, stirring constantly, until thickened. Cool.
5. To serve, cut into 2-inch squares. Place on individual serving plates; spoon sauce over tops, and dollop with whipped cream.
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