3 eggs
1/2 c sugar
1/2 c butter, melted
1 c flour
1 c milk
1/2 tsp vanilla (or almond) extract
2 tbsp rum (optional — I use amaretto)
2 c black cherries (or other fruit)

Pre-heat the oven to 400 F. Beat the sugar and the eggs with a wire whisk until they turn lighter in color. Gradually add the butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time. Add the vanilla, and the rum if you are using it, mixing well. The batter should be very smooth and shiny.

Place the fruit in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. Pour the batter over the fruit. Bake in the pre-heated oven, approximately 30-40 minutes (mine tend to cook in less than 30 min — check early), until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before turning out onto a plate and serving (or serve out of the baking pan). Serve warm or at room temperature.