Cherry Cake And Sauce Recipes

CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce.
• To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.

CHERRY CAKE AND SAUCE

Steps:

• Cream shortening; add sugar gradually and cream until fluffy.
• Blend in eggs.
• Combine dry ingredients and stir into creamed mixture alternately with milk.
• Stir in cherries (and nuts, if using).
• Pour into a 9x13 pan that has been sprayed with nonstick spray.
• Bake at 350° for about 50 minutes.
• Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
• Blend in the juice from the can of cherries and 1 cup water.
• Bring to a boil, stirring constantly.
• Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
• Remove from heat and blend in 1/4 tsp almond extract.
• Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.