3 (1 lb.) coffee cans, greased
8 oz. pkg. cream cheese, softened
1 c. butter, softened to room temperature
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
2 1/4 c. flour, sifted
1 1/2 tsp. baking powder
3/4 c. well-drained maraschino cherries, chopped
1/2 c. chopped pecans
Confectioners sugar (for glaze)
Red and-or green cherry halves (for decoration)

Thoroughly blend softened cream cheese, butter, sugar and vanilla. Add eggs one at a time, mixing well with each addition. Gradually add 2 cups of sifted flour with baking powder. Combine remaining flour with cherries and 1/2 cup of nuts. Fold into batter. Pour 2 cups of batter into each coffee can. Bake at 325 degrees for 60 minutes (I bake mine 10 minutes longer, but check at 60 minutes). Cool cakes for 5 minutes before removing from cans.

For glaze, sift 1/2 cup confectioners sugar and combine with 2 tablespoons milk. Drizzle over top and let run down the sides of thoroughly cooled cakes. Decorate with cherries and pecan halves before glaze completely sets.