1 1/2 c. granulated sugar
1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1 c. butter
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
3/4 c. well-drained and chopped maraschino cherries
1/2 c. chopped pecans

TOPPING:

1/2 c. finely chopped pecans
1 1/2 c. sifted powdered sugar
2 tbsp. milk

Combine granulated sugar, cream cheese, butter and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each. Gradually add 2 cups flour sifted with baking powder, mixing well after each addition. Toss remaining flour with cherries and chopped nuts; fold into batter.

Sprinkle greased 10-inch tube pan with finely chopped nuts; pour batter into pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan. Cool thoroughly.

Combine powdered sugar and milk; mix well. Drizzle over cake.

VARIATION: Omit finely chopped nuts. Pour batter into 3 greased and floured 1 pound coffee cans 2/3 full. Bake at 325 degrees for 1 hour.