2 c. butter
2 c. sugar
1 tbsp. vanilla flavoring
9 eggs
1/2 c. chopped red or green cherries
4 1/2 c. sifted cake flour
1 1/2 tsp. salt
1/2 c. finely chopped pecans

Cream butter until soft and fluffy. Add sugar gradually. Beat thoroughly. Add flavoring. Add eggs, 1 at a time, beating well after each addition. Sprinkle cherries with 1/4 cup of flour. Sift remaining flour with salt. Fold 1/2 cup at a time into creamed mixture, mixing until smooth. Fold in cherries and nuts with last addition of flour. Line bottom of well oiled 10" tube pan with waxed paper. Pour batter into pan and bake in a slow oven, 325 degrees, for 1 hour and 15 minutes, or bake in 2 (9 1/2" x 5 1/4" x 2 3/4") loaf pans 60 to 65 minutes. Cool on cake rack.