1 (8 oz.) pkg. cream cheese
1 c. butter
1 1/2 c. sugar
2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
4 eggs
3/4 c. maraschino cherries
1/2 c. chopped pecans or walnuts

Blend softened cream cheese and butter, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add sifted flour sifted with baking powder. Add cherries and nuts, fold into batter. Pour 2 cups batter in each of 3 greased 1 pound coffee cans. Bake at 325 degrees for 1 hour. Yield: 3 cakes.

GLAZE:

1 1/2 c. confectioners' sugar
2 tbsp. milk (or little more)

Combine sugar and milk. Drizzle over top and sides of cake. Top with a maraschino cherry.