Another Dan Lepard classic here. I've not changed much, except that I soak the cherries in aquavit or sacred gin (which is flavoured with botanicals, not juniper), and then use that to libate the loaf when it comes out of the oven.
100g unsalted butter 125g caster sugar Finely grated zest of an orange ½ tsp each ground cardamom, cinnamon and cloves ½ tsp salt 1 medium egg 150g quark cheese 325g plain flour 1 tsp baking powder 50g ground almonds 150g sour cherries 200g marzipan Rum (or other booze), melted butter and icing sugar
Beat the butter, sugar, zest, spices and salt until smooth, then beat in the egg and quark. Add the flour, baking powder, almonds and cherries, and mix to a soft, even dough. On a floured worktop, pat out to an oval roughly 20cm long x 15cm deep. Roll the marzipan 18cm long, and lay in the centre of the dough. Fold the dough in half and seal with water. Place on a tray lined with nonstick baking paper, and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 40 minutes, until just golden and baked when a skewer is poked in. As soon as it's out, brush first with rum and then lots of melted butter. Once cold, brush with more butter, and dredge heavily with icing sugar. Wrap well and leave to mature for a week