Add in the flour, cocoa powder, baking powder and salt and mix until it begins to come together, then add the milk.
Mix on medium speed until everything is well combined and smooth. Tip in the tinned cherries and fold in by hand.
Tip the batter into your prepared loaf tin and smooth into an even layer. Place into the oven for 60-70 minutes, until risen and an inserted skewer into the centre comes out clean.
Leave to cool for 10 minutes before taking a skewer and poking holes all over the top of the cake. Take your reserved cherry juice and spoon it over the cake. You may not need it all, just slowly spoon it over and wait for it to absorb. I used about 7 spoonfuls of cherry juice – you want the cake to be moist, but not soggy with cherry juice.
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If you see this indication, your pan is expired and should be thrown away.
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