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Cherry Cake

1/4 pound butter 1/4 pound bread crumbs 2 pounds black cherries 2 ounces almonds Cinnamon, cloves 2 ounces sugar 1/4 pint of milk Pick, and stone the cherries. Make the milk hot, and melt the butter in it. Blanch the almonds, and put them through a nut mill, and pound them well in a mortar. Now mix the almonds with the bread crumbs, sugar and a pinch each of cloves and cinnamon. Pour over the milk, and also melted butter, mix again carefully, and add the cherries. Bake in a shallow tin in a moderate oven for an hour. The cake should be about an inch and a half thick. Serve with whipped cream.