Instructions

1. melt and cool the butter
2. preheat oven to 400F/ 200C
3. Line the outside of a 9-inch springform pan with tin foil. Grease the pan with the softened butter.
4. Arrange the cherries on the bottom of the pan, in one layer if you can.
5. Sift the dry ingredients (flour, baking powder and salt) into a large bowl.
6. Whisk together the sugar and the eggs until pale and thick.
7. Add in the marsala wine, milk, butter and vanilla. Stir.
8. Add the wet ingredients to the dry ingredients, stirring just enough to combine.
9. Pour the batter over the cherries and bake for about 45 minutes, on the center rack of the oven.
10. Let the cake cool for about 20 minutes, then using a sharp knife, run it around the edge of the pan and gently release it.
11. It’s great served warm, or at room temperature.