So there is a long story behind making this dessert, but I will spare you the details here. To make a long story short, it was more than worth the wait. This is probably my favorite dessert I have made in my life, and that is saying something because I like my desserts. Hope you find it delicious too.
Ingredients:
2 cups milk
3 large eggs
1/2 cup sugar
5 T. unsalted butter
1/2 t. vanilla extract
dash salt
3/4 c. flour
1 c. fresh cherries (pitted and cut in half)
1/3 c. dried cranberries
1/2 c. water
1/3 c. Triple Sec
Powdered sugar
In a blender place milk, eggs, sugar, butter, vanilla, and salt. Blend for one minute. Add in flour and whirl around until mixed. Place in your refrigerator to chill for at least 3 hours or over night. (I recommend over night).
In a sauce pan place cherries, cranberries, and water. Bring to boil and cook until water is almost all evaporated. Add in triple sec. Return to boil. Place fruit mixture in bowl and let sit until at room temperature. (This can also be done the night before).
Butter cake pan and dust with flour. Place parchment paper on the bottom. Re-blend flour mixture and place in cake pan. Sprinkle fruit mixture over all the mixture. In a 375*F oven, place cake pan on bake sheet on center rack. Cook for an hour or until a knife comes out clean from the center.
Cool completely. Run knife along edge of cake and then transfer to serving dish. (This is a two step process. Place plate over cake, tip over until free of pan, then place serving dish on bottom of the dessert and tip over again.) Dust the top with powdered sugar and serve. Makes a great breakfast too.
