I just came across this recipe in my Grandmother's favorite cookbook. I think I remember having this cake, and wondered how she made it. I haven't tried this yet, but I wanted to put it in my file for the day I have time to try it.
1Cream sugar and butter. Add eggs. Sift flour, salt & soda; slowly add dry ingredients to creamed butter. Stir in pecans; fold in cherries.
2Bake in well greased 9X13" pan 30 minutes at 350 degrees. Cool.
3Glaze: Mix the drained cherry juice, sugar & cornstarch; heat over medium heat til thickened. (Adjust cornstarch to the amount of the liquid drained from the canned cherries.) Add butter, and food coloring; cool.
4Spread cool whip over top of cake; pour glaze over all. Refrigerate until ready to serve--at least 4 hours.