"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cherry Pudding Cake Recipe

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This recipe for Cherry Pudding Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dennie, Susan
Added: Sunday, August 2, 2009


Cake batter:
2 cups all purpose flour
2 cans (14 1/2 oz each) water-packed pitted tart red cherries, well drained
1 cup sugar
1/8 tsp almond extract
4 tsp baking powder
1 1/2 cups sugar
1 cup milk

2 tablespoons vegetable oil

For Serving:

Whipped cream or ice cream, optional.

Preheat oven to 375F. Grease shallow 3 quart baking dish.
In a mixing bowl, combine, 1 cup sugar, baking powder, milk and oil; pour into prepared baking dish.
In a bowl, combine cherries, extract and 1 1/2 cup sugar; spoon over batter. Bake in preheated oven for 40 to 45 minutes or until a wooden pick inserted in the cake portion comes out clean. Serve warm with whipped cream or ice cream if desired. Yields 10-12 servings.

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