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

ICING:

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

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

Grease tube pan, sprinkle with nuts. Pour batter into pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze with mixture of powdered sugar and milk. Garnish with cherries and nuts if desired.

VARIATIONS: 1. Pour 2 cups batter into each of 3 greased 1 pound coffee cans. Bake 1 hour.

2. Pour 1/2 cup batter into each of 11 greased 8 ounce vegetable cans. Bake 25 minutes.

3. Pour 1 cup batter into each of 5 greased 6" x 3 1/2" loaf pans. Bake 45 minutes.