Drain the cherries. Mix soft fat, half of the sugar, vanillin sugar, salt and orange zest until creamy. Separate the eggs. Fold in egg yolks, milk and spices. Whip the egg whites until stiff, adding the remaining sugar. Fold the beaten egg whites into the fat-egg mixture. Mix flour(1) and baking powder, fold in.
Dust cherries with flour(2), fold into batter. Fill the dough into a greased, floured cake pan (diameter 22 cm, approx. 2 and a quarter l capacity). Bake in a heated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about 1 hour. Cool a little bit in the pan. Then turn out and cool completely. In between, soak with half of the liqueur.
Mix the remaining liqueur, powdered sugar and cocoa until smooth. Coat the cake with the mixture and sprinkle with pistachios. Dry. Serve with whipped cream.
Frosting is sufficient, you can get by with less Baileys.
Tip: Stock up on high-quality spices – it pays off!