Marzipan Gugelhupf Cake With Cherries And Cream Liqueur Icing - cooking recipe

Ingredients

1 stick + 3/4 tbsp butter or margarine, cut into pieces
1/2 cup granulated sugar
1 tsp vanilla extract
3.5 oz marzipan, grated
3 None eggs
1 1/3 cup all purpose flour
1/2 tsp baking soda
3 tbsp milk
5 oz frozen cherries, slightly defrosted
1 cup powdered sugar
1/4 cup Amarula liqueur

Preparation

Preheat the oven to 350\u00b0F. Cream the butter, sugar and vanilla extract with electric beaters. Stir in the grated marzipan until smooth, then add the eggs one at a time until incorporated. Combine the flour and baking soda, then add to the dough in batches, alternating with the milk. Fold the cherries into the batter by hand.
Grease and flour a 4 cup Bundt pan. Pour the batter into pan and bake for 40-50 mins. Remove the cake from the oven, and allow it cool on a wire rack for 15-20 mins, then invert and remove cake from the pan to cool completely.
Mix the powdered sugar and liqueur into a smooth paste. Chill the mixture briefly, before spreading onto the cake.