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Show MME A CHERRY CAKE FOR A WINTRY DAY ' ' ... : -i - q Surpise and please the family with a freshly baked dessert on a cold wintry day, or serve it in the late afternoon as a treat after outdoor play or chores. Corn starch gives the extra special texture to the cake and to the sauce. Cherry Upside-down Cake cup margarine teaspoon salt 2 tablespoons sugar cup margarine 1 (1 pound) can sour cup sugar cherries, drained with 1 egg, well beaten cup juice reserved teaspoon vanilla for sauce teaspoon almond extract 1 cup minus 2 tablespoons cup milk sifted flour 2 tablespoons sugar 2 tablespoons corn starch 1 tablespoons corn starch 1 teaspoon baking powder Reserved cherry juice Melt cup margarine in small saucepan. Add 2 tablespoons sugar; bring to boil, stirring until sugar is dissolved. Spread in bottom of 1 (8x8x2 inch) baking pan. Cover with drained cherries. Set aside. Sift flour, 2 tablespoons corn starch, baking powder and salt together. Blend margarine and sugar in mixing bowl. Add egg, blending until smooths Add vanilla and almond extract. Stir in sifted flour mixture alternately with milk, beginning and ending I with flour and mixing just until smooth after each addition. ; Pour into pan over cherries. Spread to cover evenly. Bake in 350 degrees F. (moderate) oven until cake tests done, about 40 minutes. Cool 15 minutes, then remove from pan. Mix 2 tablespoons sugar and 1 tablespoons corn starch in small saucepan. Gradually blend in reserved cup cherry juice. Stirring constantly, bring to boil and boil 1 minute. Pour over eake Immediately. Serve warm or cool. Makes 6 to 8 servings. |