Debbie's Divine Dessert

Mirj's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 2 eggs
• 1 pinch salt
• ¼ cup milk
• 3 tablespoons melted butter (I used canola oil)
• 1 (15 ounce) can fruit , drained
• 1 cup whipping cream
• 4 tablespoons sugar

Directions:

1. Preheat the oven to 350 degrees F. (170 C).
2. Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
3. Pour into a greased 8" x 8" baking pan.
4. Top with the sliced fruit.
5. Bake for approximately one hour.
6. While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
7. Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
8. Pour the cream sauce over the cake and serve.
9. Best served warm, so if you don't serve this right away reheat gently.

Reviews

[stormylee]

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!