In a large mixing bowl, beat the butter and sugar together until light, fluffy, and pale in color.
Add the eggs one at a time, beating gently after each addition. Stir in the vanilla essence until fully combined.
Sift together the self-raising flour and baking powder to ensure an even, light texture.
Gently fold the sifted flour mixture into the creamed butter mixture, being careful not to overmix.
Pour in the milk and fold lightly until the batter is smooth and well-incorporated.
Fold in the small black currants and chocolate chips, ensuring they are evenly distributed throughout the batter.
Slice the glazed cherries and arrange them attractively on top of the batter to add a pop of color.
Preheat the oven to 150°C and bake the cake for approximately 1 hour, or until golden and firm to the touch.
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, the cake is perfectly baked.
