Almond-Cherry Bread

I made this cake for a recent birthday celebration, and it was very tasty, definitely a winner and one that I will make again!

Ingredients:
Springform (26 cm or 10 inches in diameter)
Grease

Batter:
1 jar sour cherries (Moreno cherries from Trader Joe's)
200 g butter or margarine
225 g sugar
1 package vanilla sugar or 1 teaspoon vanilla aroma
4 eggs
2 tablespoons amaretto (almond liquor)
150 g Crème fraîche or sour cream
300 g wheat flour
3 leveled teaspoons baking powder
200 g almond meal

Decoration:
2 tablespoons amaretto
some confectioner's sugar or 100 g milk chocolate

Preparation:
1. Drain cherries well. Grease springform. Preheat oven to 180 degrees Celsius (350 F).
2. Whisk butter or margarine with an electric hand mixer until soft. Add sugar and vanilla sugar or vanilla aroma and whisk until a smooth batter has formed. Add one egg at a time whisking each egg in for about 1/2 minute at a high speed setting, then mix in Amaretto and Crème fraîche.
3. In a separate bowl mix flour, baking powder and almond meal, then add flour mixture in two portions into batter.
4. Lastly, carefully fold cherries into batter, pour batter into greased springform, spread batter evenly in springform, and bake at 180 degrees Celsius (350 F) for about 55 minutes.
5. Immediately after removing the cake from the oven brush the top with amaretto. Let the cake cool for 10 minutes before removing the springform edge, then let cake fully cool down.
6. Sprinkle cake with confectioner's sugar or melt chopped chocolate at low temperature over warm water and sprinkle over cake. Wait until chocolate has set before serving.