This is one of my Grandma Fizek’s recipes. She called it a cherry roll; I’m not sure why. It’s one of the first things I learned to cook since it’s so simple.
1 (15 oz.) can red tart cherries, drained, reserve the cherry liquid
1 cup sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
- Grease an 8 or 9 inch baking dish (can be round or square). Preheat oven to 350 degrees.
- Place the drained cherries in a medium bowl. Add the sugar to the cherries and allow these ingredients to sit for 5 to 10 minutes.
- Mix together the flour, baking powder, and salt; being sure that there aren’t any lumps of baking powder. (There may have been an incident in my childhood of not getting the baking powder mixed in. Getting a bite of cake with a lump of baking powder in it is not advisable.)
- Add the cherries, the egg, and 2 – 3 tablespoons of the reserved cherry liquid to the flour mixture. Stir gently until everything is wet. If the mixture seems too dry, you can add more of the cherry liquid. Don’t overmix; you just want everything to be incorporated. This should be a very thick cake batter. (You can add 1/2 cup of nuts if you like; I haven’t done this in years.)
- Spread the batter into the prepared baking dish. Bake for 35 – 40 minutes in the preheated oven. The top should be golden brown and if you insert a toothpick in the middle of the cake, it should come out clean.
- Serve this warm or at room temperature. Yum!