1 c Butter or margarine; divided
1 cn (16 oz.) pitted tart
-cherries; drained
2 Eggs
1 tb Baking powder
2/3 c Milk
Whipped cream; (optional)
Pecan halves; (optional)
2 c Sugar; divided
1 c Chopped pecans
2 1/2 c All-purpose flour
1/4 ts Salt
1 ts Vanilla
Fresh cherries (in season;
-optional)
Melt 1/3 cup butter in 10-inch cast iron skillet. Spread 1/2 cup sugar
evenly over butter. Continue cooking over low heat until sugar is
dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat
and set aside. Cream remaining 2/3 cup butter. Gradually add remaining 1
1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time,
beating well after each addition. Combine flour, baking powder and salt.
Stir well and add to creamed mixture alter- nately with milk, beginning and
ending with flour mixture. Stir in vanilla. Spoon batter evenly over
cherries and pecans in skillet. Bake at 350 degrees for 50 minutes or until
cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate.
Cool cake completely. Top with whipped cream or Cool Whip and garnish with
cherries and pecan halves, if desired. Yield: 1 (10-inch) cake.
Yields
1 Servings