Cherry SlicePrint Print Without Images
This is my most requested cake recipe from my family, and is a favourite with the corn picking crew. (They get treated every once in a while because they work so early and so hard!)
1 cup butter
1 3/4 cup sugar
1 teaspoon vanilla
3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 can cherry pie filling
- Cream butter. Add sugar, vanilla and eggs, 1 at a time and beat well.
- Add dry ingredients gradually, beating well.
- Spread about 2/3 of the batter into a 10″x15″ greased pan. Spread one can pie filling to within 1/2″ from edge of pan. Place remaining batter by spoonfuls over the pie filling. It’s not necessary to cover everything, but try and spread it around as much as you can.
- Bake at 350 degrees for 35-40 minutes. When cool, sprinkle with powdered sugar or frost with a thin icing.
Instead of the cherry pie filling, I’ve starting using a pouch of the Saskatoon berry pie filling that we carry at Lepp Farm Market. This comes from Rob’s cousin’s farm in southern Alberta. Lois and her husband own a Saskatoon berry, rhubarb and sour cherry orchard, and make wonderful fruit and honey preserves, pies and pie fillings from their own crops. Just snip open the pouch, and squeeze the ready to go pie filling on the dough.