See Also: Cooking Club · Desserts · Muffins, Pastries, Scones
From Dorothy McNett's recipes at www.dorothymcnett.com. Only use fresh cherries when in season.
1/2 cup unsalted butter
3-4 cups fruit and its juices
1/4 cup raw sugar
2 teaspoons baking powder
1 cup all purpose unbleached flour
1/4 teaspoon sea salt
3/4 cup raw sugar
1 cup milk
1/2 - 1 teaspoon real vanilla extract or vanilla bean paste
double Devon creme, whipped cream, or ice cream, optional of course
First pit the cherries, sprinkle them with 1/4 cup of sugar and set aside. Put the butter in a deep casserole at least 9 inches in diameter, or a rectangular medium sized baking dish. Place in cold oven and preheat to 350 degrees.
Whisk together the baking powder, flour and salt. Add the 3/4 cup sugar, milk and vanilla. Mix well. The batter will be thin. When the butter has melted and the oven has reached 350 degrees, pour the batter all at once into the dish, then pour the fruit and juices onto the batter. Do not stir! Return to oven and bake 1 hour, or until the top is golden brown and cake is done. Serve hot, warm,or room temperature with or without Devon creme or ice cream.
Recipe created 1995-06-07.
© 1996-2013 Dorothy McNett. All Rights Reserved.