|Cherries||2 Cup (32 tbs), pitted|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Almond extract||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
Cream shortening and sugar, add egg and beat well.
Sift flour, baking powder and salt.
Add sifted dry ingredients to the egg mixture alternately with the milk.
Add cherries with the last flour.
Add the almond flavoring and blend well.
Turn into greased mould and steam for 1 1/2 hours.
Serve with cherry sauce.
The cherries should be stoned and any juice drained off.