Friday, June 8, 2018

Mississippi Cherry Torte (1965)

  • 2-1/2 cups sour cherries, pitted (fresh or canned)
  • 1 cup cake flour
  • 5 tbspns powdered sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1-1/2 cups sugar
  • 3/4 tspn baking powder
  • 1 tspn vanilla
  • 1/4 tspn salt
  • 1/3 cup flour
  • 3/4 cup chopped pecans
  • Whipped cream
Mix together the cake flour, powdered sugar, and 1/2 cup butter, and line bottom of a 9-x-13 pan with the mixture. Bake 15 minutes at 350 degrees.

While crust is baking, mix together all other ingredients except the cherries and whipped cream. Pour batter over the baked crust. 

Spread sour pitted cherries over the batter and crust. Bake 1 hour at 350 degrees. Served topped with whipped cream.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Janis Crawford.) 

More "Lost" Recipes from Oxford, Mississippi
Tangerine Cole Slaw (1965)

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