CAKE:
1-8 ounces pkg cream cheese -- softened
1 cup margarine
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
3/4 cup well-drained Maraschino cherries -- chopped (small jar is NOT enough)
1/2 cup pecans -- chopped
1/2 cup pecans -- finely chopped
GLAZE:
1 1/2 cups powdered sugar -- sifted
2 tablespoons milk
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Combine softened cream cheese, margarine, sugar, and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups sifted cake flour with baking powder, mixing well after each addition. Toss remaining flour with cherries and chopped nuts; fold into batter. Grease bundt pan; sprinkle with finely chopped nuts. Pour batter into pan; bake 325 degrees for 1 hour and 20 minutes (I started checking at 55 minutes). Cool 5 minutes; remove from pan. Cool thoroughly. Glaze and garnish with cherries and nuts.
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