Sour Cherry Cake

Credit to Jill Lucas


Serves 12

1/3 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 1/4 cups frozen sour cherries, thawed and drained, reserving juice for sauce
1/2 cup chopped walnuts

Cream butter or shortening and sugar together in a large mixing bowl.
Add the eggs and mix well.
Combine the dry ingredients in a small bowl and add to the creamed mixture alternating with the milk until blended.
Add the sour cherries and nuts, mixing completely.
Pour into a greased 13-by-9-inch pan.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Nutritional information per serving, not including cherry sauce: 299 cal., 11 g fat (3 g sat.), 37 mg chol., 46 g carb., 484 mg sodium, 2 g fiber, 6 g pro.

Cherry Sauce

Makes 12 servings

1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond extract

• Mix sugar, salt and cornstarch in a small saucepan.
• Slowly add wet ingredients to the dry ingredients, whisking until smooth.
• Bring to a boil and cook for 10 minutes. Spoon warm sauce over a serving of the cake. -

Nutritional information per serving: 40 cal., 0 fat, 0 mg chol., 10 g carb., 25 mg sodium, 0 fiber, 0 pro.