In a large bowl, beat the eggs and sugar using a hand or stand mixer for about 10 minutes until pale, fluffy, and tripled in volume. Gently mix in the melted butter and milk.
Sift the flour and baking powder together, then gradually fold into the wet mixture, being careful not to deflate the batter.
Step 2
Reserve about a quarter of the cherries and fold the rest into the batter with a spatula. Pour the batter into a greased and floured 20×11 cm (8×4 inch) loaf pan. Smooth the top.
Step 3
Arrange the reserved cherries on top, pressing them lightly into the batter. Bake in a preheated oven at 180°C (356°F) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
