1 (8 oz.) pkg. cream cheese, softened
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 sm. container candied pineapple, chopped
1 (8 oz.) jar maraschino cherries, drained and quartered
1/2 c. chopped pecans
1/2 c. finely chopped pecans
Glaze
Candied red and green cherries
Pecans

Thoroughly blend softened cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups of the flour sifted with the baking powder. Combine remaining 1/4 cup flour with cherries and 1/2 cup chopped pecans and fold into batter. Grease and flour 2 loaf pans and sprinkle with 1/2 cup finely chopped pecans. Pour in batter and bake at 325 degrees for 1 hour and 20 minutes (about 1 hour for loaf pans). Cool 5 minutes before removing from pans. Glaze and decorate with candied cherries and pecans.

GLAZE:

1 1/2 c. powdered sugar, sifted
2 tbsp. evaporated milk

Mix powdered sugar and milk together until smooth. Drizzle on cake while still warm.