Ingredients

3 C. drained black or red cherries (preferably canned in water)
1/4 C. brandy or cognac
2/3 C. sugar
Butter for pan
2/3 C. all-purpose flour; sifted
1 C. milk
3 large eggs
1 Tbsp. vanilla extract
1/8 tsp. allspice
1 Tbsp. lemon zest
1/8 tsp. salt
Confectioners’ sugar

Cooking Instructions

In non-reactive bowl, mix drained cherries, brandy and 1/3 C. of the sugar. Let sit for 1 hour. Preheat oven to 425 degrees. Butter a 9 inch pie pan. Place flour in medium bowl and make a well in the center. Drain cherries, reserving the liquid. Pour liquid into a blender and add remaining 1/3 C. sugar, plus the milk, eggs, vanilla, allspice, lemon zest and salt. Blend well. Pour liquid mixture into the well in the flour and blend into a smooth batter. Spread cherries evenly in prepared pan. Pour batter over fruit. Bake in the preheated oven for 5 minutes, then reduce heat to 350 and bake for 45 to 50 minutes more until puffy and golden. Let cool. Dust with confectioners’ sugar and serve warm.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)