Cherry cake

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.


Cherry Cake 



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.

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