1/3 c. shortening
1 1/2 c. sugar
2 eggs
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 c. milk
2 or 2 1/4 c. sour pitted cherries (reserve juice)
1/2 c. chopped walnuts

Cream shortening and add sugar. Cream until fluffy. Beat and blend in eggs. Sift together dry ingredients. Stir into creamed mixture alternately with milk. Blend in well drained cherries and nuts. Pour into greased 8x12-inch pan. Bake at 375°F for 50 minutes.

Cherry Sauce:

1/2 c. sugar
dash salt
2 tbsp. cornstarch
3/4 c. cherry juice
1 c. water
1/4 tsp. almond extract

Mix sugar, salt and cornstarch. Blend in reserved cherry juice, water and flavoring. Boil until mixture thickens and clears. Pour over cherry cake and serve.

Submitted by: Maureen Dickson