Directions

1. Preheat oven to 350°F.  Coat 9-inch cake pan with cooking spray. 
   
2. Melt 1/4 cup butter over low heat in small sauce pan.  Stir in brown sugar and liqueur until blended.
   
3. Pour sugar mixture into prepared cake pan.  Sprinkle cherries evenly over sugar mixture. 
   
4. Stir together flour, salt and baking powder in bowl; set aside. 
   
5. Cream together granulated sugar and remaining 1/2 cup butter in mixing bowl.  Mix in eggs yolks and vanilla extract. 
   
6. Add flour mixture alternately with milk until completely mixed together. 
   
7. Beat egg whites, in separate bowl until stiff peaks form.  Fold into batter.  Pour into prepared cake pan. 
   
8. Bake 50 to 60 minutes or until golden brown.  Cool in pan on wire rack for 15 minutes. 
   
9. Remove from pan.  Cut and serve cake in bowl with ice cream.