1/4 c. soft butter
1/2 c. sugar
1 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 (15 oz.) can drained cherries (or blueberries or sliced peaches)
1/4 to 1/2 c. sugar (judge by fruit syrup)
1 c. fruit juice (add water to juice to make 1 c.)

Heat oven to 375 degrees. Cream together butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into greased loaf pan, 10 x 5 x 3-inch, or 2-quart casserole. Spoon fruit over batter; sprinkle with sugar. Pour fruit juice over top. Bake 45 to 50 minutes. During baking, the fruit and juice go to the bottom and a cake-like layer forms on top. Serve plain or with cream or whipped cream. Serves 6.