Preparation:
Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces
(about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar
together until thick and piled softly. Alternately add dry ingredients and
the 1/3 c cherry syrup to egg mixture, mixing until well-blended after
each addition. Mix in cherries and pecans. Turn into well greased and
floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if
using coffee can, cover with 6 layers paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes
before removing from pan. From "Culinary Arts Institute Crockery Cooking" |
