Method

1. cream together the butter and the sugar
2. beat eggs, and add to mixture a little at a time
3. Sieve flour and cinnamon together and fold into the mixture
4. Stir in cherry brandy
5. Add remaining ingredients and mix well
6. Grease and line a 23cm ring tin
7.Place the mixture in the tin
8. Bake for three and a half to four hours at 150deg C or gas mark 2
9. Leave to cool in the tin. Remove, and wrap in foil until needed
10. (optional) prick the base once or twice with a skewer and add more cherry brandy weekly until ready to decorate

Icing

4 egg whites
900gr Icing sugar
Few drops lemon juice
Few drops glycerine

1. Put egg whites into a basin and beat lightly
2. Stir in half the icing sugar
3. Add lemon juice and remaining icing sugar
4. beat until smooth and the mixture will stand in peaks
5. Add the glycerine and mix well
6. Spread the mixture on the cake and 'peak' with a round-bladed knife

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