- 1 cup butter or margarine, divided
- 2 cups sugar, divided
- 1 (16-oz.) can pitted tart cherries, drained
- 1 cup chopped pecans
- 2 eggs
- 2-1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
- whipped cream and pecan halves
Melt 1/3 cup butter in a 10-inch cast iron skillet. Spread 1/2 cup sugar evenly over butter.
Continue cooking over low heat until sugar is dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat and set aside.
Cream remaining 2/3 cup butter and gradually add remaining 1-1/2 cups sugar, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt and stir well.
Add to creamed mixture alternating with milk, beginning and ending with flour mixture. Stir in vanilla.
Spoon batter evenly over cherries and pecans in skillet.
Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes.
Invert cake onto a plate. Cool cake completely.
Top with whipped cream and garnish with pecan halves.
Yield: one 10-inch cake.