Cherry Cottage Pudding Recipe
Ingredients
| 2 can pitted red cherries | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Egg | 1 | |
| Almond extract | 1/4 Teaspoon | |
| Flour | 1 3/4 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Sour milk | 1 Cup (16 tbs) | |
Directions
Drain cherries and save juice for sauce.
Cream shortening and sugar together until fluffy.
Add egg and flavoring and beat well.
Sift flour, baking powder, salt and soda together.
Add alternately with milk in small amounts, mixing well after each addition.
Add cherries.
Pour into buttered cake pan and bake in moderate oven (350°F.) about 45 minutes.
Cut into squares and serve with hot Cherry Sauce.
Makes 1 (9x9 inch) cake.
Cream shortening and sugar together until fluffy.
Add egg and flavoring and beat well.
Sift flour, baking powder, salt and soda together.
Add alternately with milk in small amounts, mixing well after each addition.
Add cherries.
Pour into buttered cake pan and bake in moderate oven (350°F.) about 45 minutes.
Cut into squares and serve with hot Cherry Sauce.
Makes 1 (9x9 inch) cake.
Chef
