1. The butter is softened at room temperature. Stir the butter into a soft and creamy shape. Add the powdered sugar in two portions, and use a whisk to beat into a white and fluffy state.
2. Add vanilla extract and beat evenly. After the eggs are at room temperature, beat them up evenly. Add a small amount of egg liquid in portions, stir well until absorbed, then add next time, the whipping material is in an emulsified state
3. Add the low-gluten flour, baking powder and cocoa powder that have been sieved in advance
4. Add chopped wine-stained cherries and stir until there is no dry powder and a shiny state. It is said to stir for 90 times.
5. Put it in the mold, oven 170 degrees, 45 minutes, when baking the cake, you can make syrup, mix water and white sugar, heat, and slowly boil it into a light yellow syrup for later use.
6. After baking the cake, brush with syrup until the surface of the cake is completely absorbed
7. After cooling, slice it and keep it in the refrigerator if you can't finish it
8. With a cup of bitter coffee and the coconut biscuits baked yesterday, the perfect morning tea is ready!
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