1 1/2 cups ground cherries, husked and washed
12 tablespoons butter, divided
1 cup light brown sugar, packed
1/4 cup dark rum
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup milk
1 large egg
Preheat oven to 400°F.
Remove the husk cherries from their husks by squeezing at the stem end. Rinse the cherries and discard any that have split or are discolored.
Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside.
Over low heat, melt 4 tablespoons butter in a small saucepan over. Whisk in the brown sugar. Carefully whisk in the rum and continue cooking for 3-4 minutes. The sugar may not completely dissolve. Remove from the heat and pour the sugar mixture into the bottom of an ungreased 9 inch cake pan. Add the husk cherries and arrange them in a single layer in the bottom of the pan. Set the pan aside.
Over low heat, melt the remaining 8 tablespoons butter.
In a small bowl, whisk the egg with the milk, and slowly add in the melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir until combined.
Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes or until a toothpick comes out clean. Let the cake rest ten minutes. Place a large plate over cake pan and carefully invert the cake onto the plate. Let it cool an additional 20 minutes. Serve the cake warm with lightly whipped cream.
SOURCE: Recipe adapted from the Fanny Farmer Cookbook by Marion Cunningham.