Glow cherry cake

Put the nuts in the mixing bowl, chop for 10 seconds/speed 8 and transfer
Add butter, salt and sugar to mixing bowl. 3 min/level 3.5. After about 1 minute, gradually add the eggs and beat them.
Add the nuts, gingerbread spice and baking powder to the mixing bowl.
Fold in for 20 seconds/speed 3 and spread the mixture into the prepared tin.

Bake for 30-35 minutes until golden brown. Then let the cake base cool thoroughly.
Cherries:

Add mulled wine or punch and starch to the mixing bowl. Heat for 3 minutes/100 degrees/level 2 and then pour over the drained cherries. Mix and let cool well
Also:

Insert the mixing attachment and pour the ice-cold cream into the cold mixing bowl.
Beat without time setting/level 3.5 until stiff. After 20 seconds, add the cream stiffener through the opening in the lid.
If necessary, place a cake ring around the cake base. Distribute the cherries on the cake base.