Cake:

1 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
2 1/4 c. cake flour, divided
1 1/2 tsp. baking powder
1 c. pecans, chopped
1 1/2 c. red and green candied cherries, chopped

In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Combine 2 cups flour and baking powder. Gradually beat into batter. Combine pecans, cherries and remaining flour. Fold into batter. Pour into a greased and floured 10-inch fluted tube pan.

Bake at 325°F for 1 hour or until cake tests done. Cool in the pan for 10 minutes. Remove from pan and cool on a wire rack.

Glaze:

1 1/2 c. confectioners sugar
3-4 tbsp. milk
1/2 tsp. vanilla extract
Pinch of salt
Additional candied cherries

Combine glaze ingredients and drizzle over cake. Garnish with cherries.

Serves 12-16.