| CHERRY PUDDING CAKE Preheat oven to 350 F. Requires one greased 9x9 inch cake pan. 1 cup white flour 1 cup white sugar 1 cup pitted sweet cherries with juice, canned or bottled 1 cup walnuts, coarsely chopped 1 egg 1 tablespoon melted butter 1 teaspoon baking soda, mixed with 1 teaspoon water Combine flour and sugar together. Stir in other ingredients all at once. Be sure to combine soda with water before adding to the batter to prevent lumps. Stir only long enough to combine ingredients. Be careful not to over-beat or the soda will lose its leavening power. Lightly grease and flour one 9"x 9" cake pan. Pour in the batter. Bake 30 to 35 minutes or until cake is golden brown and the center springs back when touched lightly on the center with your finger. When the cake has been in the oven about 20 minutes, in a one quart saucepan prepare the following: 1 cup brown sugar 1 tablespoon flour 1 cup hot water 1 tablespoon butter 1 teaspoon vanilla ½ teaspoon salt Mix all ingredients together, stirring to remove all lumps. Bring to a boil and then simmer for two minutes. As soon as you remove the cake from the oven, pour hot sauce over the cake. Sauce thickens and sinks into the cake as it cools. Serve warm or cold with whipped cream. |
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