Cherry Pudding Cake

This is a old recipe from the 1878s. It has never failed me when I have served it.

• Ready In: 50 mins
• Serves: 12-14

Ingredients

• 2  quarts  fresh red sour cherries, pitted
• 2 1⁄2 cups sugar, divided
• 1⁄8 teaspoon  almond extract
• 2  cups flour
• 4  teaspoons baking powder
• 1  cup milk
• 2  tablespoons  vegetable oil
•  whipped cream or  ice cream

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine cherries with 1 1/2 cups of sugar and the almond extract; set aside.
3. In another bowl, combine flour, 1 cup of sugar, baking powder, milk, and oil; mix well and pour into a greased 9x13-inch baking pan.
4. Spoon cherry mixture over the batter.
5. Bake for 40 to 45 minutes or until it tests done.
6. Serve warm with whipped cream or ice cream.