SWEET DARK CHERRY PUDDING CAKE

I WISH I COULD UPLOAD THE SWEET AROMA OF THIS CAKE!!

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?

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