Soak the cherries in créme de cassis for at least one hour.
Preheat the oven to 350 degrees. Combine the dry ingredients and stir with a balloon whip. Mix the buttermilk and egg substitute into the dry ingredients, then fold in the cherries and crème de cassis. Spray a Bundt pan with nonstick spray. Spoon the batter into the pan. Bake for 30 minutes. Remove the cake from the oven and cool for 10 minutes before unmolding.
Makes 8 servings