Sweet Dark Cherry Pudding Cake

[Guest guest]

SWEET DARK CHERRY PUDDING CAKE (lactose- and egg-free and gluten-free)\

[adapted]

 

1cup gluten-free flour blend

3/4 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup soy milk

3 tablespoons vegetable oil

2 cups frozen pitted dark sweet cherries (or two 16-ounce cans pitted dark

sweet cherries, well drained)

1 cup brown sugar, packed

1 teaspoon cinnamon

1 cup boiling water

1 tablespoon lemon juice

 

 

Heat oven to 350°F. In a large bowl, stir together the flour, sugar, baking

powder and salt. Stir in the milk and vegetable oil just until smooth; do

not over mix. Spread batter into an ungreased 8 " x 8 " pan.

Arrange pitted dark sweet cherries in a single layer over batter. Toss

together the brown sugar and cinnamon to combine; sprinkle evenly over

cherries. Stir lemon juice into boiling water and pour slowly over the

cherries and brown sugar. Bake 55 to 60 minutes or until a wooden pick

comes out clean.

 

 

YIELD: 6 servings

 

NUTRITION ANALYSIS:

calories: 428

protein: 3.8 gm

carbohydrates: 89 gm

fiber: 1.8 gm

total fat: 7.5 gm

saturated fat: 1 gm

cholesterol: 0 mg

iron: 2 mg

sodium: 256 mg

 

calories from protein: 3%

calories from carbs: 81%

calories from fat: 15%