Holiday Pound Cake

1 lb. butter
2 c. sugar
2 tsp. vanilla
8-10 eggs beaten
4 c. flour sifted with 1 1/2 tsp. salt

FILLING:
8 oz. glazed cherries
1 c. walnut meats
1 1/2 c. currants

Have butter and eggs at room temperature. Cream butter very thoroughly. Gradually blend in the sugar, beating well. Add vanilla.

In a second bowl, beat eggs until light and fluffy. Add to the butter mixture alternately with the sifted flour/salt. Beat smooth after each addition. In a third bowl, add slightly broken walnut meats to glazed cherries and currants.

Grease and flour a 10" tube pan. Sandwich 3 layers of batter with 2 layers of the fruit mixture. Pan should be 3/4 full when done. Bake at 325° for 2 hours or less*, until golden brown and pick inserted comes out clean. Let cool in pan 10 minutes after baking.

*Bake 2 hours for 10" tube cake or 1-1 1/2 hours for 2 loaf cakes.