Sunday, June 12, 2016

31 DBC: My Favorite Recipe

This recipe is one of my favorites, and not just because it has cherries in it. So far I have made it twice, once for a potluck and once for my family. Because it is so good and easy to make I decided to share the recipe here :)

Total Time: Prep: 10 min. Bake: 40 min.
Makes: 10-12 servings


  • 2 cups all-purpose flour
  • 2-1/2 cups sugar, divided
  • 4 teaspoons baking powder
  • 1 cup milk
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
  • 1/8 teaspoon almond extract
  • Directions

    1. In a bowl, combine flour, 1 cup of sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food coloring if desired, extract and remaining sugar; spoon over batter.
    2. Bake at 375° for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.
    Originally published as Cherry Pudding Cake in Taste of Home April/May 1996, p37

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