ShellBellC's Pennsylvania Dutch Cherry Pudding

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This delicious-looking recipe comes from our own ShellBellC, who lives right in the middle of Pennsylvania Dutch Country:

And here, Shelly describes her process:

 This came from my grandfather's recipes and is a nice treat that we enjoy once or twice a year. This is a heavy, dense cake that would work as a breakfast cake or dessert, but it's so good that we skip dinner and just eat this

We double the recipe listed, using 3 cans of sour cherries. Instead of doubling the milk, we do 3/4 cup of milk and 3/4 cup of sour cherry juice. 

I process just as you would a cake: 

Cream the butter and sugar, add the eggs, then add the milk/juice. Next, add the dry ingedients, then coat the cherries with flour to try to keep them from sinking while baking. Mix them into the batter and add them to a cake pan. 

Pop the pan in the oven; it will take a good hour at least. Mine was in for almost 1.5 hours. 

To serve, just pull it out of the oven hot, spoon some into a bowl and pour milk over it. Man, is it gut!!! 