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A family recipe that JD said is one of his favorites. His Aunt Deanne has been making this for years and he shares this cherry pudding cake recipe with you all.
Cherry Pudding Cake
2 Cups All Purpose Flour
2 Cups Sugar
1 1/2 cups Chopped Pecans, or nuts of your choice
1 20 ounce can Pie Cherries in water
2 eggs, lightly beaten
2 Tbsp Butter, melted
2 tsp Baking soda, dissolved in 1 Tbsp Water
1/4 tsp Salt
Preheat oven to 325F. Mix sugar, salt, and flour. Add beaten eggs and juice from cherries. Add melted butter, soda/water mixture. Add drained cherries and pecans. Mix well. Bake in greased and floured 13" x 9" pan until firm to touch, about 40 minutes. While baking, prepare topping as follows.
1 1/2 Cups Brown Sugar
1 1/2 Cups Water
4 Tbsp Flour
2 Tbsp Butter
2 Tbsp Vanilla Extract
1 tsp Red Food Coloring (optional)
Mix flour with brown sugar in saucepan, slowly add water, add butter and vanilla. Cook until thick, about like pancake syrup or honey. Poke holes all over cake once removed from oven with a skewer or toothpick, and then pour topping over hot cake, as soon as cake comes out of oven. Serve hot or cold with whipped topping. Freezes and reheats in microwave perfectly!
Recipe from: Deanne Gruben, JD Provence & Margie Slentz
Photos by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home