CHERRY TOPSY TURVY CAKE WITH WHIPPED LEMON TOPPING

1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
1 cup sugar
1 egg
1/2 cup evaporated milk
1/2 cup water
1 (1 lb., 1 oz.) can red, tart pitted cherries
1/2 cup sugar
1/4 teaspoon red food coloring

Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan.

Sift flour, baking powder and salt together; set aside.

Cream butter, vanilla, and 1 cup sugar together. Add egg, beat until light and fluffy; set aside.

Combine evaporated milk and water. Add alternately with dry ingredients to creamed mixture; blend after each addition. Turn batter into prepared pan; set aside.

Combine contents of can of cherries with 1/2 cup sugar in a saucepan. Bring to boiling, stirring occasionally. Remove from heat; add red food coloring; blend well. Spread cherries over uncooked cake batter in even layer. Spoon hot cherry juice over cherries.

Bake in a 350 degree F. (moderate oven) about 45 minutes, or until cake tests done.

Let cool about 10 minutes in pan. Turn onto serving plate.

If desired garnish with Whipped Lemon Topping.

WHIPPED LEMON TOPPING:
Whip 1/2 cup icy cold undiluted evaporated milk until stiff peaks are formed. Beat in 2 tablespoons lemon juice. Fold in 1/2 cup sifted confectioner's sugar.

Servings: 9
Source: 200 classic Cake Recipes, Edited by Culinary Arts Institute, Published by Consolidated Book Publishers, 1971