MYSTERY CHERRY CAKE
"This cherry cake is served like an upside-down cake with whipped cream. The cherries and sugar-butter mixture start on top of the batter, but being slightly heavier, they sink to the bottom. So when you turn the cake out the top has become the bottom, which now serves as the top." Mrs. F.S., Arlington:
FOR THE TOPPING:
1 1/2 tablespoons butter
1/2 cup sugar
1 tablespoon flour
1 cup unsweetened cherries, small pieces and thoroughly drained
FOR THE BATTER:
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cherry juice
3/4 cup milk
TO MAKE THE TOPPING:
Mix butter, sugar, and flour together; set aside.
Prepare cherries; set aside.
TO MAKE THE BATTER:
Cream sugar and shortening together until light and fluffy. Add well beaten eggs, mixing until smooth; set aside.
Sift flour, baking powder and salt together.
Add one-third flour mixture, cherry juice, one-third flour mixture, milk, and last the remaining flour to creamed mixture, stirring until smooth after each addition. Pour batter into greased or paper-lined 8x8x2-inch pan, sprinkle evenly with topping mixture, then with cherries.
Bake in a moderate oven (350 degrees F) about 1 hour and 10 minutes.
Makes 1 (8x8-inch) cake
From: Recipelink.com
Source: Newspaper clipping, unknown source, not dated
"This cherry cake is served like an upside-down cake with whipped cream. The cherries and sugar-butter mixture start on top of the batter, but being slightly heavier, they sink to the bottom. So when you turn the cake out the top has become the bottom, which now serves as the top." Mrs. F.S., Arlington:
FOR THE TOPPING:
1 1/2 tablespoons butter
1/2 cup sugar
1 tablespoon flour
1 cup unsweetened cherries, small pieces and thoroughly drained
FOR THE BATTER:
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cherry juice
3/4 cup milk
TO MAKE THE TOPPING:
Mix butter, sugar, and flour together; set aside.
Prepare cherries; set aside.
TO MAKE THE BATTER:
Cream sugar and shortening together until light and fluffy. Add well beaten eggs, mixing until smooth; set aside.
Sift flour, baking powder and salt together.
Add one-third flour mixture, cherry juice, one-third flour mixture, milk, and last the remaining flour to creamed mixture, stirring until smooth after each addition. Pour batter into greased or paper-lined 8x8x2-inch pan, sprinkle evenly with topping mixture, then with cherries.
Bake in a moderate oven (350 degrees F) about 1 hour and 10 minutes.
Makes 1 (8x8-inch) cake
From: Recipelink.com
Source: Newspaper clipping, unknown source, not dated
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