Tart cherry sponge cake


Adapted from Epicurious


1/2 c sugar
1/2 c packed brown sugar
2 large eggs
3/4 c Half and Half
1 1/2 c flour
1 tsp baking powder
1 pt frozen sour cherries, thawed, juice reserved


I c sugar
1 c reserved juice from fruit
1/2 tsp vanilla
1 T butter
1 T Grand Marnier (optional)


Preheat oven to 350 degrees.

Cream together butter and sugar with a mixer on medium high until smooth. Mix in eggs and milk adding flour baking powder mixture 1/2 c at a time. Stir in cherries. Place in a 8 or 9 inch round baking pan that has been greased.

For sauce, combine juice, sugar and vanilla in a sauce pan and simmer for 8-10 minutes. Remove from heat and whisk in 1 T of butter, if using Grand Marnier add it at this time.

Bake for 35-40 minutes until toothpick comes out clean. Cool for 10 minutes and then pour 1/3rd of the prepared sauce over the warm cake. Let set for an additional 15 minutes before serving. Drizzle remaining sauce over cut pieces of cake. Top with whipped cream if desired.

This recipe is courtesy Liz at Inspired By The Seasons.