Whenever our family gathered, my mother or one of my aunts baked a cherry cake. We assumed it was from a recipe my maternal grandmother brought over from “the old country.”
One day, one of my aunts called my mother, and she was quite upset. She was looking at a magazine, and there was the recipe! The stranger who submitted it had won a large cash prize. So much for the family secret.
Two 14.5 oz. cans sour cherries
½ cup cherry juice
½ cup sugar
Three tablespoons tapioca
Bring to a boil, then cool.
¾ cup butter
1½ cups sifted flour
½ teaspoon baking soda
1/8 teaspoon salt
11/2 cups rolled oats
One cup brown sugar
Mix crust ingredients thoroughly with hands.
Line bottom of 9x13 inch pan with half the crust mixture. Pour in the filling.
Top with the other half of the crust mixture. Bake at 350 degrees for 30 minutes. Serve warm or at room temperature. Keep remaining cake refrigerated.
Judith A. Rucki is a public relations consultant and freelance writer.