Step 1

Place cherries in a jar or bowl you can seal, pour kirsch overtop, enough to cover and reserve at room temperature overnight (at least). Ideally, I like to soak the cherries for a couple of days, this will colour the kirsch pink as the cherries bleed a bit of colour.

Step 2

Pre-heat oven to 325°F (163°C). Prepare two loaf pans; spray well with non-stick spray and line with parchment paper. In a stand mixer cream together butter and sugar until smooth, then add almond & vanilla extracts, and mix. Add eggs and mix on medium for about 90 seconds until light and smooth.

Step 3

Combine dry ingredients in a bowl remove 2 tablespoons of dry mix and reserve. Drain cherries and reserve kitsch, cut cherries in half reserving eight to ten whole to garnish the top of the cake. Add dry mix alternately with the milk and 2 tablespoons of remaining kirsch to the batter, at a medium speed, until combined. Do not whip or over-mix.

Step 4

Remove mixed batter from stand mixer. Mix drained cherries with the reserved portion of the flour mix and fold into batter.

Step 5

Divide batter equally between two the two loaf pans and finish with whole cherries if desired. Bake at 325°F (163°C) until done, about an hour to an hour and 20 minutes. If top begins to brown too early, tent the with tin foil until cooked through. Be sure to test the center with a toothpick to ensure it’s fully baked.

Step 6

Remove from oven and immediately brush top with reserved kirsch, a couple of times. Cool for ten minutes or so on a wire rack before unmolding, then brush entire surface with remaining kirsch. Repete bushing with surface to taste, or until the top of the cake top is glossy and well soaked (you can use it all if you like, I know I like!)