1 No. 2 can pitted red cherries
1/4 cup shortening
2/3 cup sugar
1/4 tsp. almond extract
1 - 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour milk
Drain the cherries, saving the juice for the sauce (below).
Cream shortening and sugar together until fluffy. Add eggs and flavoring and beat well.
Sift flour, baking powder, salt, and soda together.
Add alternately with milk in small amounts, mixing well after each addition.
Pour into a buttered 9" square cake pan. Bake at 350° for 45 minutes.
Cut into squares and serve with hot Cherry Sauce.*
1/4 cup sugar
2 tbl. flour
1 cup heated red cherry juice (drained from can of cherries, above)
1/4 cup butter
2 tbl. lemon juice
2 drops almond extract
Combine the sugar and flour. Stir in the cherry juice gradually. Heat to a boil and cook until thickened, stirring constantly. Add the butter, lemon juice, and extract.
Serve hot over the Cherry Cottage Pudding.