Preheat oven to 350°F.
In a stand mixer place the egg yolks and sugar and beat on low until sugar incorporates and the color lightens.
Add the milk to the mixer and whisk until just combined.
Sift together the baking powder, salt, and all purpose flour. Add the flour mixture in 3 increments until just combined, do not over mix.
In a separate bowl whisk the egg white to soft peaks and then fold them into the cake batter.
Spray a high sided loaf pan with pan spray. We prefer our I’m free perfect bread pan. Pour batter into the cake pan and bake for 35 minutes.
Remove the cake from the oven and poke with a skewer about 25 times we like 5 rows of 5 holes evenly spaced.
Allow it to cool for 1 hour.
Mix together the Heavy cream, irish cream, and evaporated milk.
Once cooled pour the “3 milks” over the cake and allow it to soak in completely. About 1 hour.
Slice and garnish with cherries and our brown butter frosting.