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1
Preheat the oven to 350u00b0F (180u00b0C). Butter a 9-inch (23 cm) Bundt pan - (or two 9-inch layer cake pans or one loaf pan).
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2
Place the softened butter and the sugar in a large mixing bowl. Using a hand or stand mixer, cream the butter and sugar for 3 to 5 minutes until thick, smooth and doubled in volume. Beat in the eggs one at a time, beating for a minute after each addition to increase the volume of the batter.
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3
Stir or sift together the flour, cocoa powder, baking powder, cinnamon, cloves and salt in a separate bowl. Add the dry ingredients to the batter in three additions, alternating with the milk in two, beginning and ending in dry, beating after each addition until well blended. Beat in the vanilla as well as 1 - 2 tablespoons of the cherry syrup.
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4
If you want more of the cherries in the cake, simply fold 2 - 3 tablespoons of the drained cherries into the batter.
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5
If using a Bundt pan, place a row of cherries - let the juice drip off back into the jar - around the bottom of the pan around the tube. Carefully ladle the batter into the pan on top of the cherries so the cherries aren't pushed out of line. Scrape out the rest of the batter into the pan, gently smooth the top if needed and place in the preheated oven.
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6
Bake for 45 - 50 minutes (Note: if using layer cake pans or a loaf pan and depending upon your oven, baking times may vary greatly, so begin checking the cake for doneness after 35 minutes.) The cake is done when a tester stuck into the center of the cake comes out clean - or cleanish, with no liquid batter.
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7
Remove from the oven onto cooling racks and allow to cool for 10 - 15 minutes before gently shaking the cake lose and turning it out of the baking pan and onto a cooling rack to cool completely.
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8
Slide the cake onto a serving platter, dust with a bit of cocoa powder and serve. For an elegant dessert, serve the cake with very lightly sweetened whipped cream or ice cream topped with more of the cherries and a drizzle of syrup.
