** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt 1/3 cup butter in 10-inch cast iron skillet.
2. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved.
3. Arrange cherries and chopped pecans in skillet.
4. Remove from heat and set aside. Cream remaining 2/3 cup butter.
5. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Combine flour, baking powder and salt. Stir well and add to creamed mixture alter- nately with milk, beginning and ending with flour mixture.
8. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet.
9. Bake at 350 degrees for 50 minutes or until cake tests done.
10. Cool in skillet 10 minutes, then invert cake onto a plate.
11. Cool cake completely. Top with whipped cream or Cool Whip and garnish with cherries and pecan halves, if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Cherry, Natural Sweeteners, Pecan allergies.
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