BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Fruit - Cherry - Tart Cherry Cake With Butter Sauce

Famous Authors (View All Authors)

Post by :Tony_day Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1757

Click below to download : Fruit - Cherry - Tart Cherry Cake With Butter Sauce (Format : PDF)

Fruit - Cherry - Tart Cherry Cake With Butter Sauce

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

If you like this book please share to your friends :

NEXT BOOKS

Fruit - Triple Cherry Pie

2-1/2 cups fresh or frozen tart cherries (about 1 pound), pitted 2-1/2 cups fresh sweet cherries (about 1 pound), pitted 1/2 cup dried tart cherries 3/4 cup granulated sugar 2 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract 1/4 teaspoon ground nutmeg Pastry for 2-crust 9-inch pie 1 tablespoon butter, chopped Preheat oven to 375.Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca, almond extract and nutmeg in a large bowl; mix well. Let stand 15 minutes. (It is not necessary to thaw frozen tart cherries before using.) Line a 9-inch pie plate with half pastry. Fill with cherry mixture; dot

PREVIOUS BOOKS

Fruit - Spiced Cherry Jam

4 1/2 cups pitted and chopped cherries (about 3lbs. or 2 quarts whole: can be chopped in food processor after being pitted) 7 cups sugar 1 teaspoon almond extract 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 (6-ounce) bottle pectin Measure the prepared cherries into a large, heavy kettle. Add the sugar and stir well. Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface. Add the remaining ingredients except the pectin. Boil hard for 1 minute, stirring constantly. Remove from the heat and add the pectin.

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Fruit - Cherry - Tart Cherry Cake With Butter Sauce

Fruit - Triple Cherry Pie

Fruit - Spiced Cherry Jam