I received the cookbook I found this recipe in for Christmas last year from my parents
"America's Best Lost Recipes" from The Editors of Cooks Country. I found that I love "vintage" style recipes. There's something to be said for simple procedures and simple processes that turn out wonderful flavors for just a few $.
I took this cake to a New Year's Eve party the other night, and had a request for the recipe. I made a few changes from the original, but not much. They do a great job with there recipes.
Oven Temp: 350
Mix in mixer:
3/4 C Sugar
4 T of Unsalted Butter
Mix in small bowl:
1 C of ap flour
11/2 t of baking powder
dash of salt (1/8 t)
Mix in measuring cup (glass kind):
2 eggs
1 t of Vanilla
(mix very well)
Add your wet & dry mixes to butter/sugar alternating
Drain one (reg) size can of Tart Cherries (I think ours was 21.5 - 22 oz) save the syrup, and a few cherries for garnish if you wish.
Fold in drained cherries to batter, do NOT over-mix.
Spray one round 9 in pan (with Bakers Joy)
Spread batter in pan, and bake for 30-35 m.
Remove from oven and invert on to cake plate.
Glaze:
Cook in saucepan while the cake is baking and let cool:
Use reserved syrup, mix in 1t of almond extract, 3/4 C Sugar, 21/2 T of Cornstarch, cook until it bubbles and remove from heat.
When cake is cool spread onto cake.
Garnish as pictured with pecans and cherries.
