This is a variant I developed. There's a plum cake recipe that's been a favorite in my family for decades, and I've always wondered about using other fruits. I've been experimenting with peaches, but they're juicier and not as strong a flavor, so that recipe needs more adjustments before it's ready for general consumption. Update: I've since made progress on that.
But the cherry variant turned out great on the first try. In fact, I think I might like it better than the plum. Here's the recipe.
1 quart home-canned pitted pie cherries
1.5 cups sugar
1/4 cup oil
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
2.5 cups flour
1 tsp soda
1 tsp cinnamon
For the glaze:
juice from the cherries
1/2 cup sugar
2 TBSP cornstarch
Drain the cherries, reserving the juice for the glaze. Run the cherries through the blender long enough that you can't tell where one cherry leaves off and the next starts.
In a mixing bowl, combine cherries, sugar, and eggs. Beat until foamy, then mix in the oil, milk, vanilla, and extract.
Stir the dry ingredients together then mix them into the wet mixture. Pour into a (greased and floured) Bundt or angelfood cake pan. Bake at 350F for 50-60 minutes. Cool for about ten minutes, then invert onto a plate. Spoon the glaze over the top while both are still hot.
To make the glaze, combine the juice, sugar, and cornstarch in a saucepan. Boil gently, stirring, until translucent.