Cherry Cottage Pudding
|Water pack tart red cherries,||16 Ounce, drained|
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Drain cherries on absorbent paper.
Mix flour, baking powder, baking soda, and salt.3.
Cream the butter with extract in a bowl.
Add sugar and beat until thoroughly blended.
Add egg and continue beating until light and fluffy.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour cream and milk in halves.
Fold in half of the cherries.
Turn batter into a buttered 9x9x2-inch baking pan, spreading evenly to edges.
Arrange remaining cherries, cut side down, on batter; press gently.
Bake at 375Â°F about 35 minutes, or until a cake tester inserted in center of cake comes out clean.
Set on a wire rack to cool slightly.
Meanwhile, whip % cup dairy sour cream in a chilled bowl, using chilled beaters, until cream piles softly.
If desired, blend in confectioners' sugar to taste.
Cut warm cottage pudding into serving-sized pieces and place on dessert plates.
Put a dollop of whipped sour cream on top of each serving.
Top generously with quartered maraschino cherries.