| Ingredients: |
1 cup medium sherry
2 cups well drained pitted cherries, reserve juice
1 egg
1-1/4 cup sugar
1cup flour
1/4 t. salt
1/2 t. soda
1 t. ground cinnamon
1 T. butter, melted
1 t. almond extract
1/2 cup chopped pecans or walnuts
Sauce:
1 cup cold cherry juice (add sherry from marinating cherries if necessary to make 1 cup)
1/4 cup sugar
1 T. cornstarch
1/8 t. salt
1 T. butter
Dash almond extract
1/2 cup whipped cream, sweetened
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| Preparation - Directions: |
Torte: Combine sherry and cherries and refrigerate overnight. Drain cherries and reserve sherry. Beat egg and gradually add sugar, beating until sugar is dissolved. Fold in cherries. Sift dry ingredients and fold into cherry mixture. Add melted butter and almond extract. Pour into a greased pan (large pie pan or 9 inch cake pan). Scatter nuts over top and bake at 350° about 45 minutes. Cool and prepare sauce.
Sauce: Combine dry ingredients with 1/4 cup of the liquid. Heat remaining liquid. Add the first mixture to the hot cherry/sherry juice and cook until thick and no starch taste remains. Taste for sweetness and add more sugar if necessary. Add butter, almond extract and cool. Serve torte cold topped with whipped cram and then add cherry sauce on top of whipped cream.
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