1 (8 oz.) pkg. cream cheese
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, drained & chopped
1 c. pecans, chopped

Thoroughly blend softened cream cheese, butter, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour sifted with baking powder. Combine remaining flour with cherries and 1/2 cup pecans. Fold into batter. Grease well a bundt pan, or 10" tube pan. Sprinkle with 1/2 cup pecans. Pour batter into pan and bake at 325 degrees for 1 hour and 20 minutes. Let cool.

Glaze cake with 1 1/2 cups confectioners' sugar blended well with 2 tablespoons milk. Garnish with cherries and pecans.

Suggestion: Use small loaf pans and reduce cooking time.