Grease a deep 18 cm cake tin and grease lightly with flour.
Halve cherries, wash to remove all syrup and dry completely.
Cream butter until soft, add sugar gradually and beat until light and fluffy. Add vanilla essence. Beat eggs lightly and add to creamed mixture gradually, beating well after each addition. Sift flours and salt together.
Take out 2 tblsp of the flour and sprinkle over the cherries. Toss until cherries are well coated.Fold remaining sifted flour into creamed mixture alternately with milk. Lastly, fold in cherries and put mixture into the prepared tin.
Bake in a moderate oven (340F) for about 1 1/2 hours. Cool on a wire rack.