Ingredients for Cherry Carnival
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar + ½ cup granulated sugar (for sauce)
- 2 large eggs
- 1 cup milk
- Sour Pitted Cherries
- 2 tablespoons cornstarch
- ½ cup cherry juice
- Boiling Water
- 1 teaspoon almond extract
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How to Make Cherry Carnival
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Add 1 ½ cups granulated sugar and 2 large eggs. Beat with an electric mixer until combined.
- Gradually add 1 cup milk, beating until just smooth.
- Gently fold in 2 cups pitted fresh cherries (or 1 (15 ounce) can cherry pie filling, drained).
- Pour batter into the prepared pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the cherry sauce: In a small saucepan, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch.
- Gradually whisk in 1 cup boiling water and ½ cup cherry juice (from canned cherries or fresh).
- Bring to a boil over medium heat, stirring constantly, until the sauce thickens (about 1 minute).
- Remove from heat and stir in 1 teaspoon almond extract.
- Let the cake cool slightly before slicing. Spoon the warm cherry sauce generously over each slice.
- Serve warm and enjoy this family heirloom recipe!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
100g
Fat
7g
Carbs
16g
