PLANTATION CHERRY CAKE
1 (16 oz.) can of red tart cherries
1/2 cup sugar
1 1/3 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
1 teaspoon vanilla
1 egg
4 teaspoons cornstarch
1/4 cup toasted slivered almonds
Combine cherries and 1/2 cup sugar, heat to boiling. Cool and drain, reserving juice.
Sift together flour, 3/4 cup sugar, baking powder and salt into mixer bowl. Add shortening, milk and vanilla; beat for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased, wax paper lined pan. Sprinkle drained cherries over batter.
Bake in a 350 degree F oven for 40-45 minutes or until done. Cool 5 minutes and invert on serving plate.
Combine a small amount of cherry juice with cornstarch in a saucepan; add remaining juice. Cook, stirring constantly, until mixture thickens. Spoon over cake; sprinkle with toasted almonds. Serve warm.
Source: the National Red Cherry Institute
1 (16 oz.) can of red tart cherries
1/2 cup sugar
1 1/3 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
1 teaspoon vanilla
1 egg
4 teaspoons cornstarch
1/4 cup toasted slivered almonds
Combine cherries and 1/2 cup sugar, heat to boiling. Cool and drain, reserving juice.
Sift together flour, 3/4 cup sugar, baking powder and salt into mixer bowl. Add shortening, milk and vanilla; beat for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased, wax paper lined pan. Sprinkle drained cherries over batter.
Bake in a 350 degree F oven for 40-45 minutes or until done. Cool 5 minutes and invert on serving plate.
Combine a small amount of cherry juice with cornstarch in a saucepan; add remaining juice. Cook, stirring constantly, until mixture thickens. Spoon over cake; sprinkle with toasted almonds. Serve warm.
Source: the National Red Cherry Institute
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