Cream 1lb butter very thoroughly. Gradually blend in 2 cups sugar, beating well. Add 2 tsp vanilla extract.
In second bowl, beat 8 - 10 room-temperature eggs until light and fluffy. Add to butter alternately with 4 cups of all-purpose flour that has been sifted with 1-1/2 tsp salt.
In third bowl mix 8 oz glazed cherries; 2 cups walnut meats, chopped; 1-1/2 cups dried currants.
Grease and flour pans. Sandwich 3 layers of batter and 2 layers of filling.
Bake at 325.
10" tube pan - 2 hours
2 loaf pans - 90 minutes
3 small loaves - 75 minutes
Cool in pan 10 minutes. Remove and cool on rack.
My notes (not written on Mom's original recipe card):
- I use unsalted butter and 10 extra-large eggs.
- I cut the cherries in half as it makes it easier to distribute them in the layers
- I find that the cake stays more moist in smaller pans; the biggest pans I use are 1-1/2 quart loaf pans. They measure 7"x3". The recipe makes 2 cakes this size.