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
- 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.