8 oz. cream cheese
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
1 1/2 tsp. baking powder
2 1/4 c. sifted flour
3/4 c. well drained cherries
1/2 c. chopped pecans

Combine softened cream cheese, butter, sugar and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour with baking powder (sifted together), mixing well after each addition. Toss remaining flour with cherries and nuts. Add to batter.

Bake as follows: 1 lb. coffee cans, greased at 325 degrees for 1 hour (2 cups batter); 1 lb. shortening cans, greased at 325 degrees for 1 hour (1 1/2 cups batter); 6" x 3 1/2" loaf pans at 325 degrees for 45 to 50 minutes (1 cup batter); or 10" bundt or tube pan at 325 degrees for 1 hour and 20 minutes. Frost with thin glaze.