Cherry Mystery Pudding
Cherry Mystery Pudding
1/3 cup butter or margarine
1 cup granulated sugar
2 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup chopped Maraschino cherries
1 can (8 ounces) crushed pineapple
1 tablespoon butter or margarine
2 cups firmly packed light brown sugar
2 cups boiling water
Cream 1/3 cup butter or margarine. Add granulated sugar gradually, beating until light and fluffy. Mix and sift flour, baking powder and salt. Combine milk and vanilla. Add dry ingredients alternately with milk to sugar mixture. Spread batter in greased heart-shaped cake pan 3 inches deep and 9 inches across at widest part (or in greased baking pan 12x7x2-inches).
Drain cherries and pineapple and sprinkle over batter. Dot with one tablespoon butter or margarine. Cover with brown sugar. Pour boiling water over all. Bake at 350 degrees about 1 hour or until done. Turn out on platter and serve warm.
Makes 6 delicious servings.
1/3 cup butter or margarine
1 cup granulated sugar
2 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup chopped Maraschino cherries
1 can (8 ounces) crushed pineapple
1 tablespoon butter or margarine
2 cups firmly packed light brown sugar
2 cups boiling water
Cream 1/3 cup butter or margarine. Add granulated sugar gradually, beating until light and fluffy. Mix and sift flour, baking powder and salt. Combine milk and vanilla. Add dry ingredients alternately with milk to sugar mixture. Spread batter in greased heart-shaped cake pan 3 inches deep and 9 inches across at widest part (or in greased baking pan 12x7x2-inches).
Drain cherries and pineapple and sprinkle over batter. Dot with one tablespoon butter or margarine. Cover with brown sugar. Pour boiling water over all. Bake at 350 degrees about 1 hour or until done. Turn out on platter and serve warm.
Makes 6 delicious servings.
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