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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Carol Wessels, Harbor Beach, Maryland Ingredients:
2 cups sugar |
2 tablespoons butter, softened |
2 eggs |
1 teaspoon salt |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 cans (14-1/2 ounces each) pitted tart cherries |
1 cup chopped walnuts |
topping: |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1/2 cup sugar |
2-1/2 teaspoons cornstarch |
1/8 teaspoon red food coloring, optional |
Directions:
1. In a large bowl, beat sugar and butter until crumbly; stir in the eggs and salt. Combine flour and baking soda; stir into sugar mixture until combined. Drain cherries, reserving 1/2 cup juice; set juice aside. Gently stir cherries and walnuts into sugar mixture.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For topping, in a small bowl, beat cream and confectioners' sugar until soft peaks form. Spread over cake; refrigerate for 2 hours.
4. In a small saucepan, combine sugar and cornstarch. Stir in reserved cherry juice until smooth. Stir in food coloring if desired. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Just before serving, drizzle over whipped cream. Refrigerate leftovers. Yield: 12-15 servings.
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