Drain the cherries well in a sieve. Cream fat, salt, vanilla pulp and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
Put half of the dough into a greased, flour-spread pancake mould (2 3/4 litres capacity). Stir liqueur into the remaining dough and fold in cherries. Pour into the mould and marble the dough with a fork.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Remove from the oven, place on a cake rack and allow to cool in the mould for approx. 40 minutes. Turn out of the tin and let it cool down.
Dust with icing sugar. Whipped lactose-free cream tastes good with it.