Cherry Pudding Cake



  • 1 T. butter
  • ?4 eggs
  • ??1 cup sugar, divided
  • ??½ tsp. pure vanilla extract
  • ??¼ tsp. almond extract
  • ??1 T. brandy*
  • ??1 cup all-purpose flour
  • ??1 1/2 cups milk
  • ??1 pound stoned/pitted cherries**
  • ??Powdered sugar (confectioner’s sugar), for dusting

    * Can substitute Amaretto liqueur because of its almond flavor.

    **Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted Bing cherries or frozen cherries (thawed and drained).


    Preheat oven to 375°. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 ½-inch deep). Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth. In mixing bowl, toss the cherries with remaining 1/4 cup sugar. Place three-quarters of cherries and their juices in bottom of baking dish. Pour batter over fruit; arrange remaining cherries on top. Bake for 40 to 45 minutes or until top is brown and a knife inserted into middle of dish comes out clean. Remove from oven and cool for 5 minutes before serving (cake will sink slightly). Sprinkle with powdered sugar over the top with a sieve.  Serve warm. Makes about 6 to 8 servings.
    Variations: Substitute other seasonal fruit (pears, apples, berries, plums) for the cherries if you like. When using very juicy fruit, increase amount of flour in recipe to up to 1 1/4 cups.

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