Charlotte or Schaleth aux Cerises

• 2 tablespoons unsalted butter or pareve margarine, plus more for greasing pan
• 1/2 cup rum, mirabelle liqueur, or kirsch
• 1/4 cup raisins
• 5 ounces stale challah, or 3 matzos
• 6 large eggs, separated
• 3/4 cup sugar
• Grated zest of 1 lemon
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts (optional)
• 2 pounds cherries, pitted

1. Preheat the oven to 350 degrees, and grease a springform pan.
2. Mix the rum, mirabelle, or kirsch with the raisins in a small bowl, and macerate for a few minutes.
3. Tear the challah or break up the matzo, and put in a bowl.
4. Cover with water, soak, squeeze dry, and put the bread back in the bowl.
5. Stir in the egg yolks, all but 2 tablespoons of the sugar, the grated lemon zest, 3/4 teaspoon of the cinnamon, and the nuts.
6. Fold the cherries into the bread or matzo mixture.
7. Then add the rum and the raisins, mixing well.
8. Beat the egg whites until stiff peaks form, and fold into the cherry mixture.
9. Spread the batter evenly in the baking pan, dot with the butter or margarine, and bake for about an hour, or until the crust is golden.
10. Serve warm, sprinkled with the remaining sugar and cinnamon.

unsalted butter, rum, raisins, matzos, eggs, sugar, lemon, ground cinnamon, walnuts, cherries

Taken from www.epicurious.com/recipes/food/views/charlotte-or-schaleth-aux-cerises-374079 (may not work)