Cherry Nut Pudding (Cake)
"She used Oregon Red Tart Cherries packed in water (probably their recipe) 14.5 ounces each can. Over the years they have reduced the amount of product in the can, so buy two cans for the best results. It's not really pudding, more like really moist cake."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (307.9 g)
- Calories 1008.1
- Total Fat - 57.9 g
- Saturated Fat - 10.6 g
- Cholesterol - 301.3 mg
- Sodium - 1466.1 mg
- Total Carbohydrate - 111.3 g
- Dietary Fiber - 7 g
- Sugars - 77.2 g
- Protein - 18.9 g
- Calcium - 84.8 mg
- Iron - 3.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Cream shortening and add sugar and salt.
Step 3
Add eggs and beat well.
Step 4
Dissolve baking soda in the cherries in a separate bowl.
Step 5
Stir flour into shortening mixture and mix well.
Step 6
Fold nuts and cherries gently into flour mixture.
Step 7
Bake 45 minutes in 9” x 13” greased and floured pan (Pam sprayed) at 350 degrees.
Tips
No special items needed.
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