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Cherry Cake Pudding
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1/2 cup granulated sugar
2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla extract
2 cups canned red cherries, pitted
Heat oven to 400 degrees F. Lightly grease a 1 1/2-quart baking dish.
Combine cake flour with baking powder and salt.
Cream butter; add sugar and cream until light and fluffy. Add eggs; beat until blended.
Add dry ingredients alternately with combined milk and cherry juice, beating smooth after each addition. Stir in vanilla extract.
Place drained cherries in baking dish. Pour batter over cherries.
Bake for 30 to 35 minutes or until done.
Serve warm, plain or with whipped cream.
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