1 lb. (2 c.) butter
1 lb. (2 1/4 c.) sugar
1 tbsp. vanilla
1 lb. (9 lg.) eggs
1 c. chopped candied red cherries
1 c. chopped candied green cherries
1 c. finely chopped pecans
1 lb. (4 1/2 c.) sifted all-purpose flour
1 1/2 tsp. salt
1 tsp. grated lemon rind

Tube pan - 10 inch. Butter bottom of pan and line with waxed paper; set aside. Cream butter until soft and fluffy. Add sugar gradually beating thoroughly. Blend in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Toss cherries and nuts with 1 cup of the flour. Sift remaining flour with salt and fold into batter - 1/2 cup at a time - mixing only until smooth. Fold in cherries and nuts.

Bake at 325 degrees for 1 hour and 45 minutes (1 hour and 30 minutes may be adequate). Cool on wire racks at least 10 minutes before turning out onto platter. Cake will keep several weeks if stored in tightly covered container.