Cherry Pecan Torte

Cherry Pecan Torte

Ingredients

******* Cake *******

NOTE: Torte is best when served the day it is made

1 each egg, beaten
1 1/4 cups sugar
14 1/2 ounces red sour cherries (1 can), pitted (divided usage)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon almond extract
1 tablespoon butter, melted
1 cup flour
1/2 cup pecans (Pieces but decorate top with Halves)

******* Cherry Sauce *******

1 tablespoons cornstarch
1 cup cherry juice
1/4 cup sugar
1/8 teaspoon salt
1 tablespoon butter
2 drops almond extract

Note: Add 1 scoop vanilla ice cream, per serving

Directions

******* Prepare Cake! *******

Beat eggs in bowl and add sugar. Drain cherries, saving the juice for later. Being careful, fold cherries into egg mixture. Sift salt, soda, and cinnamon into mixture in bowl and stir. Mix in almond extract and butter. Mix in flour. Pour cake mixture into a greased 8" x 8" pan. Scatter pecans over top. Bake at 350 degrees for 30-35 minutes, until knife comes out clean. (Double recipe into a 9" x 13" pan and bake for 35 plus minutes.)

******* Prepare Cherry Sauce! *******

Place cornstarch in saucepan. Slowly add cherry juice, then sugar and salt. Boil 3 minutes, stirring constantly until thickened. Add butter and almond extract.

******* Serving! *******

To serve, top each serving of cake with a scoop of vanilla ice cream and spoon hot cherry sauce over top.