SOUR CHERRY CAKE

Steps:

• Heat the oven to 325 degrees.
• Lightly butter and flour a 10-inch Bundt or tube pan and set it aside (or 2 loaf pans)
• In a small bowl, mix the cherries with 1/2 cup of the sugar. Let the mixture steep while you prepare the batter for the cake
• In a medium bowl, mix together the flour and salt. Set aside.
• Put the butter in the bowl of a standing mixer and beat on medium speed to combine.
• Add the remaining 3 cups of sugar, a half-cup at a time, and beat at high speed until light and airy, 5 full minutes
• Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
• Beat in the vanilla.
• Change the speed to medium and alternately add the flour and salt mixture and the mascarpone or sour cream, beginning and ending with the flour mixture. Mix until incorporated.
• Drain the cherries, reserving the syrup that collects in the bowl.
• With a rubber or silicon spatula, fold the cherries into the batter. Pour the batter into the prepared pan, and shake lightly to even out the top..
• Bake until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 hour 15 minutes.
• While the cake is baking, put the reserved cherry syrup in a small saucepan and boil for about 5 minutes, or until slightly thickened. Strain and reserve the liquid.
• When the cake is done, place the pan on a cooling rack and cool for 20 minutes. Remove the cake from the pan.
• While it is still warm, brush the top and sides with the warm cherry syrup. The cake will absorb the syrup.
• Let the cake cool to room temperature. To serve, transfer the cake to a decorative platter or cake stand. Dust with confectioners' sugar