( can i please Pinky Promise please say ''My dearest Ree'')
And maybe I shouldn't be saying that I would most likely be found hanging around the christmas tree , no wonder all my presents come opened on the wrong side, sipping hot candy cane coco , and running to get my Christmas muffler at the feel of the slightest nip in the air, in short I m too busy feeling Christmassy.
A whirlwind of a romance and brand new life on the ranch appeals to me.
(read:Emile Henry ruffled pie plate , urs is maroon,mine is cream :-( ...spice spoons ..wish i could add a few more things here )
I know that if u were replying to us all , u wouldn be homeschooling writing posts (and sooo beautifuulyyy)every day , and simmering/frying/buttering all that delicious cowboy food...i understand, i respect , yet my heart doesnt stop me from saying what im jus about to , below, its 100% ,totally ,wholly from my point of view , with lodsa love of course.
I dont know, ( though I secretly hope positive), if you will write back to me but I wanna say hello , stretch my hand, give you a warm sunshine smile, and poohy hug. Maybe you'll call me in for tea and a cookie.
Together on a day , same recipe.
I dont know how I began writing with step by step photography but I so want to proudly believe I was inspired by you.
And so i add in water to make a cup , PW said so..and if she said so , it will all be fine , super fine
I love Vanilla Sugar .
See the shell aside, thats how small it is .
(dont get fooled by the jar , this is actually Himalayan pink organic salt)
With all the self control i could muster , i saved a few cherries , to put atop those hearts ....im glad i did and i think u should too.
And it has so amazing an flavor that compliments the cherriness that i gave up on the wee bit of almond extract i wanted to use on the topping , well for awhile atleast.
NOTE- this syrup really thicken beautifully as it cools and even more so the next day.
One thing i did differently was add these , i loved the citrusy notes it added , very subtle but there , but thats me.
And later , added jus a wee wee bit of some almondy goodness,(only to part of the sauce) i thought that as well as Vanilla pairs with the cherriness , i think almond will too , notice how non pitted cherries have an almondy flavor to them , well thats the light flavor their pits have.
(i know i m kinda unsucessfully trying to say that am making things natural here, though i doubt that makes any sense.)
Dont worry about all those dribbles , u can lick them off later.
(dis is the same except for the vanilla sugar and vanilla overload everywhere)
- 1 cup Sugar
- 2-3 Tablespoons Butter, Softened
- 1 whole Egg
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoons Salt
- ½ cups Whole Milk
- 1 can (15 Ounces) Cherries In Syrup (NOT Cherry Pie Filling) Drained, Juice Reserved
- ½ cups Pecans, Finely Chopped (i think this would be wonderful for almond and hazelnuts lovers as well or get creative and add anything u like , me ,i like to stick to PW's pecans and am happy i did)
Topple in the sugar and butter in a bowl of a stand mixer and beat till combined.( get crumbly and sandy kinda at this stage)
Add egg and beat well , its looks so good here.
Sift flour, baking powder, and salt then add to mixing bowl alternatively with milk.
Fold in everything here , dont really need to use the beater , i didn and dont know what would happen if i did.
Add cherries and chopped nuts and fold in everything oh so gently.
Pour batter into buttered pan and smooth out the surface. (if using individual ceramic molds , do not fill too muc , infact less is more here, coz u need space for the sauce , and the cake rose more than expected)
Bake for 40 minutes, or until golden brown on the surface , lightly springs back to touch and no longer jiggly.
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. (recipe below)Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit, quite a bit.
Spoon out pieces of warm, sticky cake and top with unsweetened whipped cream or vanilla icecream.
- 1 cup Juice From Cherries (add Water To Make 1 Cup If Necessary)
- 1/2 -3/4 cup vanilla Sugar
- 1 Tablespoon All-purpose Flour
- 1- 3 tbh Tablespoon Butter
- 1 whole vanilla bean scrapped in (half will be fine too)
- zest and candied peel (optional , as per taste , but so good)
- Almond extract -a drop (optional)
And its the time to add the zest and candied peel too , if using.
Boil for 8 to 10 minutes, or until thick. Add a spoon full of butter , stir and enjoy the fragrant ,now glossy sauce.
Turn off heat and stir in remaining butter and vanilla extract.
That said this is a very sweeeet syrup , now i loveee sweet so its ok , but if u dont like v sweet , u can comfortably halve the sugar to 1/2 cup and add lods of lemon zest.
And lemme add a syrup is supposed to be sweet bdw.
This is an excellente topping for ice creams too.
So keep some in the fridge to pour over or after dinner ice creams.
Extra add ins
Lemon zest , candied peel & a wee bit of almond extract.
Syrup really thickens as it cools , in a fanastic way and gets even thicker the next day.
pssst psst , love ur clip art too ..
Ree, this cake is fantastic , it has all the qualities i love in a cake ,soft , moist , full o flavor and absolutely yummy , the plus point being the sauce over.
The pecans are a very wonderful addition and totally compliment the cherries , the cherries in the cake them self , are a delite to bite into .
What more can i ask for in a dessert this good?
Lods of sunshine love and hugs,