1/4 c. soft butter
1/2 c. sugar
1 c. sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 (1 lb.) can red sour pitted cherries
1/2 to 1/4 c. sugar
1 c. fruit syrup plus water (water makes up the rest of cup)

Preheat oven to 375 degrees. Cream butter and 1/2 cup sugar together until fluffy. Sift dry ingredients together. Add to creamed mixture alternately with milk; beat until smooth. Pour in 9x5x3 inch loaf pan or 2-quart casserole. Spoon drained cherries over batter. Sprinkle with 1/4 to 1/2 cup sugar as needed, pour 1 cup fruit juice and water over top. Bake 45-50 minutes until top browned.

During baking, juice goes to bottom and cake-like layer comes to top.

Serves 6.