FRENCH CHERRY CAKE
1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted;
or drained, canned, pitted Bing cherries; or frozen sweet cherries, thawed and
drained
confectioners' (powdered) sugar
Preheat the oven to 350 degrees.
To make the batter in a blender, combine the milk, eggs, flour, sugar and
vanilla in the blender jar, and whirl them at high speed for a few seconds.
Turn the machine off and scrape down the sides of the jar with a rubber
spatula, then blend again for about 40 seconds.
To make the batter by hand, stir the flour and eggs together in a large mixing
bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a
whisk or a rotary or electric beater until the flour lumps disappear and the
batter is smooth.
Pat the cherries completely dry with paper towels, then spread them evenly in a
shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2"
deep. Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours,
or until the top is golden brown and firm to the touch.
Dust lightly with confectioners' sugar, and serve the cake while it is still
warm.
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