I found this recipe in a 1945 Calumet booklet – Favorite Recipes for Country Kitchens. This makes a quick and easy dessert for lunch or supper. As it bakes, the sauce becomes thick and cooks into the cake. Cuts and serves nicely.
COUNTRY CHERRY PUDDING & SAUCE
- ½ cup plus 2 Tblsp. all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/4 cup milk
- 2 Tblsp. Canola oil
- ¾ cup frozen tart cherries, thawed and drained
Sauce:
- ½ cup water
- ½ cup cherry brandy or cherry juice
- ¼ cup granulated sugar
- 1 Tblsp. butter
Preheat oven to 375 degrees F
Grease a 9-inch baking pan
In a medium bowl mix together the flour, baking powder salt and ¼ cup granulated sugar. Add milk and canola oil to make a stiff dough.
Spread the dough in the bottom of the baking pan. Dampening your fingertips with water will help spread the dough evenly.
Arrange the thawed/drained cherries on top of the dough.
In a small saucepan, combine the water, cherry brandy or juice, ¼ cup sugar and butter. Bring to a boil over medium heat. Pour boiling mixture over cherries.
Place in oven and bake for approximately 45 minutes @ 375 degrees F. Cool on a wire rack.
Serve warm.
4 servings.
Oh my goodness… *drooling* ….I love cherries and this looks delicious!!!
Never heard of Dr. McGillicuddy’s Cherry Liqueur…. but you can bet I’m going to be looking for it now!!!
I was looking for cherry brandy for a recipe last summer and enlisted the help of a nice man at the liquor store who found this substitute for me. It has a strong cherry flavor and I’ve used it in several dishes. Lillian
My mouth is watering! I love cherries and this looks like a lovely dessert – especially for Valentine’s day!
I was surprised to see your recipe for cherry pudding cake. I got this recipe from Janet Zinn in 1957 when my husband was doing his student teaching and her husband was a young teacher that lived across the street. It has been a favorite all these years. I use canned cherries and sometimes add a little red food coloring to the sauce to give it some color.
That looks absolutely lovely, and reminds me of … cherry upside down cake? I’ll bet it is delicious!
Ditto on the drooling! Lillian, it looks so delicious!
I wonder if this recipe would adapt to frozen strawberries–we have a ton of them in the freezer from last summer’s garden. The strawberries would undoubtedly be juicier. I may experiment.
Strawberries sound really good. Let me know how it works out. Lillian