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Recipe Summary

Yield:
about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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