Cherry-Pecan Dessert
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Elizabeth S. Bridgwater, Louisville, KentuckyINGREDIENTS
One 16-ounce can pitted tart red cherries, water pack
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 egg
1 cup sugar
1 tablespoon butter, melted
1/2 teaspoon almond extract
1/2 cup pecans, chopped
Cherry SauceDrain cherries, reserving liquid. Add enough water to cherry liquid to equal 1 cup. Set aside to use in Cherry Sauce.
Combine flour, cinnamon, soda, and 1/4 teaspoon salt. Combine cherries and 2 tablespoons of the dry ingredients. Beat egg until thick and lemon-colored. Gradually add sugar. Beat for 5 minutes. Stir in remaining dry ingredients until combined. Stir in the melted butter and almond extract. Stir in cherry mixture.
Transfer batter to a greased 9 x 9 x 2-inch baking pan. Top with pecans. Bake in a 325 degree oven for 45 to 50 minutes or until golden. Serve with Cherry Sauce.
Makes 9 servings
CHERRY SAUCE - Stir together 1/4 cup sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Stir in reserved cherry liquid. Cook and stir until mixture is thickened and bubbly, then cook and stir for 2 minutes more. Remove from heat. Stir in 1 tablespoon butter and 2 drops almond extract.