Cherry Squarls

Oxmoor House
about 2 dozen


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3 1/2 cups sugar, divided
2 eggs, well beaten
1/4 cup butter or margarine, melted and divided
2 (16-ounce) cans pitted dark sweet cherries, undrained
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt, divided
2 teaspoons ground cinnamon
2 1/4 teaspoons almond extract, divided
1 cup chopped pecans
2 tablespoons cornstarch
1 cup whipping cream, whipped


Gradually add 2 1/2 cups sugar to beaten eggs in a large mixing bowl, beating well. Stir in 2 tablespoons melted butter. Drain cherries, reserving liquid. Fold cherries into egg mixture.

Combine flour, soda, 1/2 teaspoon salt, and cinnamon in a medium mixing bowl. Gently fold into egg mixture. Stir in 2 teaspoons almond extract.

Pour batter evenly into a greased and floured 13- x 9- x 2- inch baking pan. Sprinkle pecans evenly over top of batter. Bake at 350° for 1 hour. Cool.

Combine remaining sugar, cornstarch, and remaining salt in a medium saucepan. Stir in reserved cherry juice, remaining butter, and remaining almond extract. Cook over medium heat, stirring constantly, until thickened. Cool.

To serve, cut into 2-inch squares. Place on individual serving plates; spoon sauce over tops, and dollop with whipped cream.

Created date

February 2010