Tart Cherry Cake (9"x13")
2 tablespoons butter (I use Smart Balance spread)
1½ cups sugar
2 eggs, beaten
1½ cups flour (I use whole wheat)
1 teaspoon cinnamon
1½ teaspoons baking soda
shake salt (original recipe's words)
1 24 oz. can tart cherries (NOT pie filling), drained OR 3 cups pitted fresh or frozen tart cherries
1½ cups nuts (I use chopped walnuts)
Preheat oven 350ºF. Grease and flour 9"x13"pan.
You can just dump everything into a bowl and use a mixer OR use standard scratch cake procedure: cream butter with sugar, add eggs, add dry ingredients, add cherries, mix well until batter forms, add nuts. Spread batter in prepared pan, bake 35-40 minutes (toothpick test). Cool.Enjoy!
Thank you for this recipe, Sadge! I miss your blog, here.
ReplyDeleteJen in Nova Scotia
Aw, thanks Jen. I post photos on Facebook @Firesign Farm - simple living . . . but don't write like I used to
DeleteGood reead
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