Cherry Nut Cake
|Cream cheese||8 Ounce, softened (1 Package)|
|Margarine||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Canned chopped maraschino cherries||3⁄4 Cup (12 tbs), well drained|
|Pecans||1⁄2 Cup (8 tbs)|
|Chopped pecan||1⁄2 Cup (8 tbs)|
|Sifted powdered sugar||1 1⁄2 Cup (24 tbs)|
Combine cream cheese, margarine, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Sift together 2 cups flour and baking powder.
Gradually add to cream cheese mixture; mix well.
Toss remaining flour with cherries and pecans; fold into batter.
Grease 10-inch tube or fluted tube pan; sprinkle with finely chopped pecans.
Pour batter into pan.
Bake at 325° 1 hour and 10 minutes.
Cool 5 minutes; remove from pan.
Glaze with combined powdered sugar and milk.
Garnish with additional pecan halves and maraschino cherry halves, if desired.