Baking Time

Did a little baking yesterday. Made some roasted pumpkin seeds and Cherry Delight Cake. I don't like cherries much, but really liked the cake and it was super easy. Now what to do with all the pumpkin I have. Probably start with some pumpkin cookies. Any suggestions?

Cherry Delight Cake

1 cup all-purpose flour
1 1/4 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 tbs butter or margarine (melted)
1 egg (beaten)
2 cups fresh or frozen pitted pie cherries (lightly drained - reserve 1 cup juice)
1/2 tsp pure almond extract
1/2 cup chopped nuts (walnut, pecans, or hazelnuts)
Cherry Sauce (see recipe below)
Prepared whipped topping (optional)

Preheat oven to 350 degrees F. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. In a medium-size bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture. Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares.

Prepare Cherry Sauce. Serve the Cherry Delight Cake with Hot Cherry Sauce and prepared whipped topping.

Makes 8 servings.

Cherry Sauce
1 cup cherry juice
1 tbs cornstarch
1/2 cup granulated sugar
1/4 tsp pure almond extract
1 tbs butter or margarine

In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.