Juicy cherry bundt cake

Ingredients for 16 servings:

• 1 jar cherry(s) (sour cherries, 720ml)
• 250 g butter
• 200 g sugar
• 4 eggs
• 300 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 4 tbsp Amaretto
• 200 g powdered sugar
• 2 tbsp lemon juice
• possibly biscuit(s) (amarettini), for sprinkling
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the cherries well. Beat the softened butter, sugar, vanilla sugar, and salt with a mixer whisk until frothy. Beat in the eggs one at a time. Mix the flour, cornstarch, and baking powder and stir in the Amaretto a tablespoon at a time. Coat the cherries in a little flour and carefully fold them into the batter. Grease a Bundt pan and sprinkle well with breadcrumbs. Pour in the batter, smooth the surface, and bake the cake in a preheated oven at 200°C for 50-60 minutes. Let the cake cool slightly on a wire rack, then turn out of the pan and let cool completely. Mix the powdered sugar with lemon juice and 2-3 tablespoons of water until smooth. Pour this mixture over the cake. If desired, coarsely crumble the Amerettini, sprinkle them on the moist glaze, and let them dry.