When I look through recipes, I am always searching for that “little something” that tells me THIS one deserves a second look. Whether it is a unique ingredient or a non-traditional technique…it’s like a light comes on and you know you have to try it. This is one of those recipes. The descriptive title caught my eye first, then the recipe called for a simple batter, topped with frozen fruit and a cup of boiling water…need I say more? The result was delicious and something I would definitely serve to guests.

Today, hubby and a couple friends were out in the garage (doing guy stuff with their snow machines), so I thought it would be a great opportunity to use them as taste testers. The recipe went together like a dream (no electric mixer required) and the guys consumed the entire pan in just minutes and all gave it enthusiastic thumbs up.

1 cup all purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
2 cups frozen pitted dark sweet cherries
1 cup brown sugar packed
1 teaspoon cinnamon (do not leave this out)
1 cup boiling water
1 tablespoon lemon juice
Preheat oven to 350°. Combine the flour, white sugar, baking powder and salt in a bowl (stir to mix). Stir in milk and vegetable oil, just until smooth (do not over mix). Spread batter into un-greased 8” x 8” baking dish. Cut frozen cherries in half and lay on top of batter. It’s a lot of fruit…

Combine the brown sugar and cinnamon and sprinkle evenly over cherries. Stir lemon juice into one cup of boiling water and SLOWLY drizzle the lemon water over the brown sugar (evenly). Bake 55 to 60 minutes or until a wooden pick comes out clean.

This cake will not cut like a traditional cake because the boiling water finds its way under the batter and makes a fabulous sweet sauce that the batter sort of “floats” on as it bakes (sounds weird, but it works). That’s why you HAVE to do the toothpick test (for doneness) in the very center of the cake (as opposed to the edge). I ended up scooping out portions of cake (rather than slicing it) and then spooned the sauce over it and topped it with ice cream.

Click on this photo to enlarge and you can see the thick sauce (off to the left) that the cake makes.

NOTE: There are no eggs in this recipe.
NOTE: Do not thaw cherries. Make sure you use DARK SWEET FROZEN CHERRIES. You will find them in one pound bags in the same place as frozen strawberries & frozen puff pastry.
NOTE: When you cut the cherries in half, watch for any pits.
NOTE: Serve this about 20-30 minutes after you take it out of the oven (to give the sauce a few minutes to thicken a little).
NOTE: If you serve this cake warm...ice cream is MANDATORY !!!
NOTE: Cake is excellent at room temperature too.
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