Cherry Cake Recipe
1/3 cup vegetable shortening
2 cups granulated sugar, divided
2 large eggs, beaten
2 1/4 cups flour
1 1/2 tsp. baking powder
3/4 tsp. salt, divided
1/2 tsp. baking soda
1 can (14 1/2 oz.) sour cherries, pitted
1 cup milk
1/2 cup walnuts, chopped
1 cup water
2 tbsp. cornstarch
1/4 tsp. almond extract
Preheat oven to 350°F. Grease and lightly flour a 13×9 inch baking pan.
In large bowl, beat shortening with electric mixer on medium speed until fluffy. Add 1 1/2 cups granulated sugar; beat until creamy. Beat in eggs.
In medium bowl, sift flour, baking powder, 1/2 teaspoon salt and baking soda.
Drain cherries; reserve juice. Add enough water to juice to make 3/4 cup liquid.
Add flour mixture to egg mixture alternating with milk; beat well. Stir in walnuts and cherries. Spoon into baking pan. Bake 40 minutes.

For sauce: In medium saucepan, combine remaining granulated sugar, 1 cup water, reserved juice mixture, cornstarch and remaining salt. Cook 4 minutes or until thickened, stirring constantly. Remove from heat. Stir in almond extract. Serve over warm cake.

12 Servings