Summary

Ingredients

• 1 glass morello cherries
• 250 g butter, or mararine
• 200 g suar
• 1 pinch (s) salt
• 4 medium egg (s)
• 250 g flour
• 50 g cornstarch
• 3 teaspoons baking powder
• 150 ml egg liqueur and 4 tablespoons extra
• 350 g powdered suar
• 3 tablespoon lemon juice
• Fat and flour for the baking pan

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 degrees.
2. Drain the cherries well. Mix butter or margarine with sugar and salt until creamy and gradually stir in the eggs. Mix flour with starch and baking powder and stir in alternately with 150 ml of egg liqueur. Fold in the cherries.
3. Grease a bundt pan (2 liters) and dust with flour. Pour in the dough and smooth it out. Bake in the preheated oven at 175 degrees for 50-55 minutes. Let the cake rest in the tin for about 10 minutes, then turn it out onto a wire rack and let it cool down.
4. Mix 200 g of powdered sugar with lemon juice until smooth, spread the topping on the cake and allow to dry for 15 minutes. Mix 150 g powdered sugar with 4 tablespoons eggnog until smooth. Spread the eggnog glaze over the white glaze and allow to dry completely.