Saturday, January 21, 2012

Cherry Dump Pudding Cake by Manorama Dasi

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 can sour cherries
• 1/2 cup white sugar
• 1 1/4 cups cherry juice
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan. Drain cherries, saving the juice. Arrange cherries evenly with over the cake batter.
3. Measure cherry juice adding water or fruit juice to make 1-1/4 cups. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
You can also make this by adjusting the recipe with 3 tablespoons butter, 1 1/3 cups sugar, 1 cup of juice, add a pinch of allspice and cinnamon and bake it in a casserole pan. Good served hot with ice cream.

No comments:

Post a Comment