Here is the pan that I baked this dessert in. I have 2 of them so I was able to make 16 little cakes. The friend who gave me the recipe called it holiday squares. I bake it year round, I don’t need a holiday!
Here is the recipe:
Cream together 1 1/2 cups sugar and 1 cup softened butter.
Add 4 eggs, one at a time, beating after each one.
Beat in 1 T. lemon juice
Blend in 2 c. flour.
Batter will be thick. Recipe says spread in greased and floured 13″ x 9″ pan. I used the pans pictured above and used the baking spray that has flour in it.
1 can cherry pie filling, about 4-5 cherries on top of each small pan or evenly spaced on 13″ x 9″ pan. I then spoon all of the leftover liquid on top of each little cake.
Bake at 350 degrees, 45-50 min for 13″ x 9″ or 35 min. for little individual pans.
While still warm sprinkle with powdered sugar.
I didn’t end up sewing at all because our rain held off until after midnight. I was out cutting and pulling more huge weeds. In one of my flower beds the birds planted a black raspberry bush. I noticed it a few days ago and decided to inspect it a little closer. That is a 5 oz. paper cup a little over half full. I usually dig out all of the volunteer raspberry shoots in the fall but I missed this one. Now I have to decide whether to leave it there and get scratched every time I work in that flower bed or just pull it out in the fall. My neighbors behind me have the original bushes.