1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 c. butter
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
3/4 c. chopped maraschino cherries, well drained
1/2 c. chopped pecans

GLAZE:

1/2 c. finely chopped pecans
1 1/2 c. sifted powdered sugar
2 tbsp. milk

Combine cream cheese, butter, 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 of flour and baking powder. Gradually add to cream cheese mixture; mix well. Toss remaining flour with cherries and pecans; fold into batter.

Grease 10" tube pan; sprinkle with finely chopped pecans. Pour batter into pan. Bake at 325 degrees for 1 hour and 10 minutes. Cool 5 minutes; glaze with combined powdered sugar and milk. Garnish with additional pecans and cherry halves if desired.