Prep 5 mins
Cook 1 hr
When Debbie first described this dessert to me she didn't call it divine. She said it was... well, a more R-rated adjective. And it was. Debbie's original recipe calls for canned peaches, but I used sour cherries, and used the drained juice to make cherry vanilla ice cream which I served with the hot pudding. It was absolutely.... divine!
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 eggs
- 1 pinch salt
- 1⁄4 cup milk
- 3 tablespoons melted butter (I used canola oil)
- 1 (15 ounce) can fruit, drained
- 1 cup whipping cream
- 4 tablespoons sugar
- Preheat the oven to 350 degrees F. (170 C).
- Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
- Pour into a greased 8" x 8" baking pan.
- Top with the sliced fruit.
- Bake for approximately one hour.
- While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
- Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
- Pour the cream sauce over the cake and serve.
- Best served warm, so if you don't serve this right away reheat gently.
This truly is divine. The cream mixture just raises it to a whole new level. For the fruit, I actually used the rhubarb I was left with after making Rhubarb Vodka (#13315) - worked extremely well with the soft white cake and cream! Baked this in a 9" round pan and the cake tested done after 45 minutes; served with vanilla ice cream; found the dessert divine. Thank you Mirj and Debbie!