1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 tsp. vanilla
1 c. sugar
1 egg
1/2 c. evaporated milk
1/2 c. water
1 can (1 lb. 1 oz.) red, tart, pitted cherries
1/2 c. sugar
1/4 tsp. red food coloring

Sift flour, baking powder and salt together. Cream butter, vanilla and 1 cup sugar together. Add egg; beat until light and fluffy. Combine evaporated milk and water. Add alternately with dry ingredients to cream mixture; blend after each addition. Turn batter into a greased pan (8 x 8 inches).

Combine contents of canned cherries with 1/2 cup sugar in a saucepan. Bring to a boil, stirring occasionally. Remove from heat; add red food coloring; blend well. Spread cherries evenly over uncooked cake batter. Spoon hot cherry juice over cherries. Bake in 350 degree (moderate) oven about 45 minutes or until cake tests done. Let cool 10 minutes in pan. Turn onto serving plate. Serves 9.