Cherry: Tart Cherry Cake with Butter Sauce

posted by Linda in MO 04-01-102 9:18 PM

* Exported from MasterCook *
Tart Cherry Cake with Butter Sauce
Recipe By :Taste of Home, April/May 2002
Serving Size : 9 Preparation Time :0:00
Categories : Cake or Pie , Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1 egg
1 can (14 1/2 oz.) pitted tart cherries -- drained

Butter Sauce: (half the sauce is plenty)
1/2 cup butter, cubed (no substitutes! I used unsalted)
1/2 cup evaporated milk
1 cup sugar
1 tsp. pure vanilla extract

In a large bowl, combine the dry ingredients.

Beat the egg with a fork in a separate bowl and add the drained cherries to the egg. Add the egg/cherry mixture to the dry ingredients. Stir until well combined and until the batter no longer appears dry. (note: The batter will seem very dry when you first start to mix the egg/cherries into the dry ingredients. But you will find that the batter comes together nicely after a little stirring.)

Pour into a greased 8-inch square baking dish. Bake at 350 for 30-35 minutes or until golden brown (it will be quite dark actually) and a toothpick comes out clean. Cool on a wire rack.

For sauce, combine the sugar, butter, and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for about 5 minutes or until thickened. Remove from heat and stir in vanilla.

Serve sauce warm over cake.

NOTE: The cake contains no liquid, butter or shortening.

Quote from the magazine: "One dessert we relish is Tart Cherry Cake, which is one my mother has been making for forty years. Dotted with cherries and topped with a rich butter sauce, it is good simple country cooking." -Lavonn Bormuth, Westerville Ohio

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