Does anyone happen to have a recipe that first appeared on a bag of flour
(brand unknown) 30-40 years ago. The cake is a white/yellow cake and has a can
of sour cherries added. When the cake bakes the cherries sink to the bottom.
You reserve the juice and reduce it with a few other ingredients and pour the
sauce over the cake. I would just love to have this recipe. Can anyone help??

(AlanaG01) wrote in
:

> Does anyone happen to have a recipe that first appeared on a bag of
> flour (brand unknown) 30-40 years ago. The cake is a white/yellow
> cake and has a can of sour cherries added. When the cake bakes the
> cherries sink to the bottom. You reserve the juice and reduce it with
> a few other ingredients and pour the sauce over the cake. I would
> just love to have this recipe. Can anyone help??
>
>

I hope this is what you are looking for!

Huggies and Magic.

Cherry Cake

Cake
1/3 cup shortening
2/3 cup white sugar
1 egg
1 tsp vanilla
½ cup milk
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
1 ½ cups sour cherries, drained, juice reserved
½ cup chopped walnuts, optional

Sauce
½ cup white sugar
2 Tbl cornstarch
1 pinch salt
1 cup water
¼ tsp almond extract
2 drops red food coloring


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch
square pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and 2/3 cup sugar until
light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the
flour mixture alternately
with the milk. Stir in cherries and chopped nuts. Pour batter into prepared
pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.

Serve with cherry sauce.

To make cherry sauce
In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup
reserved cherry juice and 1 cup water. Stir in almond flavoring and red
food
coloring. Cook over medium heat, stirring frequently, until mixture
thickens.