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preheat oven to 325 degrees. generously butter a square 9 x 9-inch baking dish. cream sugar and butter. add egg and mix well. sift flour, baking powder, and salt then add to mixing bowl alternatively with milk. add cherries and chopped nuts and mix gently. pour batter into buttered pan and smooth out the surface. bake for 40 minutes, or until golden brown on the surface and no longer jiggly. while cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan. boil for 8 to 10 minutes, or until thick. turn off heat and stir in 1 tablespoon butter and vanilla extract. drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit. spoon out pieces of warm, sticky cake and top with unsweetened whipped cream.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods