This recipe is from The Southern Heritage Cakes Cookbook. It’s an OLD cookbook that I was thumbing through to try to find a Pineapple Upside Down Cake that did not use a boxed cake mix. Anyway, I ran across this recipe and thought we’d try it with some of the sour cherries we picked last summer. It. Was. GOOD! I have one more quart of sour cherries in the freezer, and I am saving them for this recipe.
1/2 c. packed brown sugar (I was out, so I just used granulated sugar.)
1 (16-oz) can tart cherries, undrained (I used a quart of frozen cherries.)
1/3 c. shortening (I used butter.)
1 c. sugar
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. evaporated milk
1 tsp. vanilla
Grease 9×13; sprinkle bottom of pan evenly with brown sugar.
Drain cherries, reserving juice for Cherry Sauce (see below). Add enough water to juice to equal 1 1/2 cups of liquid; set aside.
Spoon cherries evenly over brown sugar; set aside.
Cream shortening, gradually adding sugar. Beat well. Add egg, beating well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in vanilla. Pour batter over cherries in pan. (I used cherries and blueberries in this picture.)
Bake at 350 for 40 minutes, or until toothpick comes out clean. Cut into squares, and serve warm with Cherry Sauce.
1 1/2 c. reserved cherry juice
1/2 c. sugar
1 1/2 T. cornstarch
1/8 t. almond extract (I used vanilla again.)
Combine juice, sugar and cornstarch in small pot; stir well. Cook over medium heat until thickened, stirring frequently. Remove from heat and cool completely.