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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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âAs a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved itâjust as my family always has.â âDorothy Erickson, Blue Eye, Missouri Ingredients:
1 can (14-1/2 ounces) pitted tart cherries |
1/3 cup sugar |
1 tablespoon butter |
cake: |
1/4 cup shortening |
1/2 cup sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup fat-free milk |
sauce: |
3 tablespoons sugar |
1 tablespoon cornstarch |
5 to 8 drops food coloring, optional |
Directions:
1. Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce.
2. In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray.
3. For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
5. For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake. Yield: 8 servings.
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