This is a really easy basic recipe for all types of fruit, the fresher the better. I want to emphasize the word EASY. This is the kind of dessert recipe that is perfect for a beginner, or for anyone who is short on time, but wants to serve a dessert that looks like you really went all out! It also has the benefit of being very light. It's the perfect dessert to serve after a somewhat heavy dinner, particularly after beef. The changes I made were slight. I used fresh whole black sweet cherries, pitted the day before. I used close to three loosely packed cups of cherries. I determined the amount of sugar for the cherries by their taste alone, keeping in mind how much of a somewhat-tart contrast I wanted the fruit to be to the sweet light and airy cake they would be nestled in. There was some sugar and flour left in the cherry bowl that I sprinkled lightly over any cherries that lost their sugar going into the pan. That's one tip I can give you; place the cherries one or two at a time into the prepared pan of batter with a spoon. Try to keep them evenly spaced and don't roll them in the batter. Make sure they still have sugar clinging to the tops. For desserts like this one, I recommend a glass baking dish. This dessert is perfect with a scoop of homemade custard based vanilla ice cream. Everyone will love it, so if you're baking for a lot of folks, I'd suggest you make two pans, because people will want seconds!
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This is a really easy basic recipe for all types of fruit, the fresher the better. I want to...