QueenBeeGrannyJean
03-07-2007, 01:57 PM
Two (16oz) cans pitted dark sweet cherries, do not use cherry pie cherries
1/2 cup milk
1 cup flour, rounded
2 teaspoon baking powder
3/4 cup white sugar
1/4 teaspoon salt
1 cup brown sugar, packed
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon cinnamon
1 cup boiling water
Heat oven to 350 degrees
In large bowl stir together flour, sugar, baking powder and salt.
Stir in milk and vegetable oil just until smooth, do not over mix.
Spread batter into an ungreased 8x8 pan
Spread drained cherries on top of the cake mixture
Toss together brown sugar and cinnamon and sprinkle evenly over cherries.
Stir lemon juice into boiling water. Pour slowly over the cherries and brown sugar.
Bake 55 to 60 minutes or until a toothpick comes out clean
Cool 15 minutes and then serve warm either plain or with ice cream or whipping cream. Store leftover in refrigerator. May be warmed in microwave before reserving.
1/2 cup milk
1 cup flour, rounded
2 teaspoon baking powder
3/4 cup white sugar
1/4 teaspoon salt
1 cup brown sugar, packed
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon cinnamon
1 cup boiling water
Heat oven to 350 degrees
In large bowl stir together flour, sugar, baking powder and salt.
Stir in milk and vegetable oil just until smooth, do not over mix.
Spread batter into an ungreased 8x8 pan
Spread drained cherries on top of the cake mixture
Toss together brown sugar and cinnamon and sprinkle evenly over cherries.
Stir lemon juice into boiling water. Pour slowly over the cherries and brown sugar.
Bake 55 to 60 minutes or until a toothpick comes out clean
Cool 15 minutes and then serve warm either plain or with ice cream or whipping cream. Store leftover in refrigerator. May be warmed in microwave before reserving.