|This is the blueberry version.|
Cherry Pudding/Pound Cake/Quick Bread
(Makes one loaf)
1 large egg, lightly beaten
1 c. granulated sugar
1 T. butter, melted
3/4 c. milk
2 tsp. baking powder
2 c. all purpose flour
1 c. seeded sour cherries (or blueberries, strawberries, blackberries, peaches, etc.)
- Combine the egg, sugar, butter, and milk, then stir in the baking powder and four, which have been combined. (You don't need an electric mixer for this, just a good old fashioned wooden spoon will do!)
- Fold in the fruit and spoon into a greased loaf pan. Bake at 325* for about an hour, or until it tests done. (Run a wooden skewer into the middle clear to the bottom. If there's gooey batter stuck to it when you take it out, bake another 5 minutes and test again till the skewer is dry when it comes out.)
- Cool in pan for 10 minutes and then turn out onto a rack until completely cool.
To Serve: Depends on the time of the day. For breakfast you can toast and butter a slice. For tea, just slice into rectangles that balance on the edge of your saucer. For dessert, warm a slice and plop a big dollop of homemade whipped cream right on top.
To Freeze: Wrap cooled cake in plastic wrap and then in foil or slip into a ziploc bag.
Note: If you are using frozen fruit, completely thaw and drain before adding it to the batter.