Submitted by Charlene Hornick, Eugene, Oregon This cherry cake recipe was written on a 3-by-5-inch card in my mother’s recipe box, stained from cherry juice and frequent use. This is a family favorite, passed from my grandmother to my mother. No one knows the origin. It was served to guests about 60 percent of the time, since it makes quite a bit, and we were a family of three. The dozens of times I have served this cake, everyone I gave it to had never had anything like it. The warmed sauce is the added touch. That’s what makes it so different. The chore I really liked, as a young girl, was standing on a stool and picking each cherry from the can of tart cherries. The goal was to be sure there were no cherry seeds that would go into the cake. I confess that I liked pinching the …