Brandied Cherry Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)