Dutch Cherry Cake
I don’t honestly remember anything about this recipe, other than Mom making it a few times while I was a teenager. The recipe probably came from a can of cherries.
Dutch Cherry Cake
- 2-1/2 cups red cherries (#2 can) drained; reserve juice
- 1-1/2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3/4 cup sugar, divided
- 2 eggs, separated & beaten
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 cup butter, melted
Sift together flour, baking powder, salt, & 1/2 cup sugar. Combine beaten egg yolks with milk, vanilla, and butter. Add liquids to flour mixture all at once; beat until smooth.
Beat egg whites with remaining 1/4 cup sugar until stiff by not dry. Fold cherries and egg whites into batter. Pour into greased 8″ x 8″ baking pan and bake at 350 F for 40 to 50 minutes. Serve with hot Cherry Sauce.