700 g Marostica cherries PGI (Durone Nero II variety)
150 grams of butter
3 eggs
200 grams brown sugar
1 liter milk
250 grams flour
a pinch of salt
1 sachet of vanillin
1 sachet of yeast

Cut the butter into chunks and mix it with sugar and salt; add the eggs, one at a time, and continue to mix adding the vanillin, the yeast previously dissolved in milk and the flour until you obtain a homogeneous and semi-dense dough. Add the pitted Marostica cherries PGI to the mixture and pour it into a cake tin previously covered with baking paper. Sprinkle with brown sugar and bake in a preheated oven at 160° for about an hour. Remove from the oven and leave to cool.