Preparation:
Preheat oven to 350 degrees F.
In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt;
set aside.
In a medium-size bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.
Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Cake is done when the internal temperature
registers approximately 205 to 209 degrees F. on your
cooking thermometer.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and cut into squares while still warm.
Prepare Cherry Sauce. Serve the Cherry Delight Cake with Hot Cherry Sauce and prepared whipped topping.
Makes 8 servings.
Cherry Sauce:
1 cup cherry juice
1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon pure almond extract
1 tablespoon butter or margarine
In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine;
cook for 10 minutes, stirring constantly.
