Recipe: Pie Cherry Cake with Butter Frosting (using canned sour cherries, 1969)

PIE CHERRY CAKE

"The whole, sweet-tart cherries are a pleasant surprise in this spicy cake."

1/2 cup butter or margarine
1 1/2 cups sugar
3 eggs
3 cups all-purpose flour (unsifted)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup milk
1 (1 lb.) can red sour pitted cherries, water packed, well drained
Butter Frosting (recipe follows)

Beat butter and sugar together until creamy. Beat in eggs, one at a time.

Sift the flour together with the baking powder, cinnamon, baking soda, allspice, cloves, and salt. Add the flour mixture to the creamed mixture alternately with milk. Stir until blended, then add cherries.

Spoon into a greased 9x13-inch baking pan, smoothing the top.

Bake in a 350 degree F oven for 40 minutes, or until the cake springs back when lightly touched in center. Cool thoroughly, then frost.

BUTTER FROSTING

1/2 cup butter, softened
3 cups sifted powdered sugar
2 teaspoons lemon juice or kirsch
3 to 5 teaspoons milk

Cream butter with powdered sugar. Beat in lemon juice or kirsch and 3-5 teaspoons milk, until a good spreading consistency.

Makes 1 (13x9-inch) cake about 16 servings
From: Recipelink.com
Source: Vintage recipe clipping: D. S., San Pedro, California to Sunset magazine, March 1969