Beat the fat and sugar until creamy. Gradually add the eggs and beat until pale yellow and thick. Then stir in the spices, grated hazelnuts, flour sifted with the baking powder, grated chocolate and rum. spread a third of the batter into a cake springform pan lined with parchment paper. Mix the cherries into the remaining batter and fill the mold.
Bake the cake at 175 °C for about 1 hour. Sprinkle with powdered sugar.
Tip: Always use aromatic spices to enhance your dishes!
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