Title: Cherry Pudding Cake
Categories: Cake
Yield: 10 Servings

16	oz	Red cherries, unsweetened
1	c	Sugar
1	c	Flour
1	ts	Soda
1	ts	Cinnamon
1/8	ts	Salt
1/2	c	Pecans, chopped
1		Egg, beaten
1	tb	Butter, melted
1 1/2	tb	Cornstarch
1/4	ts	Salt
1/2	c	Sugar
1	tb	Butter

Drain cherries, reserving liquid. Mix 1 cup sugar, flour, soda, cinnamon, 1/8 tsp. salt, and pecans in small bowl. Combine egg, cherries, and 1 tablespoon butter in medium bowl. Stir in flour mixture Pour into lightly greased 9x12-inch baking dish. Bake at 350 degrees for 45 minutes. Add enough water to reserved cherry liquid to equal 1 cup. Combine with cornstarch, 1/4 tsp. salt, and 1/2 cup sugar in saucepan. Cook over medium heat until thickened, stirring constantly. Stir in 1 tablespoon butter until melted. Cut cake into squares to serve; spoon sauce over cake. Garnish with whipped cream.

Source: St. E. Sampler, Recipes of St. Elizabeth Auxillary

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