1 1/2 c. granulated sugar
1 (8 oz.) pkg. cream cheese
1 c. butter
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. flour, sifted
1 1/2 tsp. baking powder
3/4 c. Maraschino cherries, well drained
1/2 c. nuts, chopped

Combine granulated sugar, cream cheese, butter and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each one. 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. Grease 10- inch tube pan or fluted pan and pour batter in. Bake at 325 degrees for 1 hour and 20 minutes, or until toothpick comes out clean. Cool 5 minutes and remove from pan. Cool thoroughly.

GLAZE:

1 1/2 c. confectioners sugar
2 tbsp. milk

Combine and drizzle over cake.

VARIATION:

Pour batter into 5 greased and floured, 5 3/4 x 3 1/4-inch loaf pans, filling 2/3 full. Bake at 325 degrees for 45 to 50 minutes or until toothpick comes out clean.

These freeze excellent and are great to make ahead of time in foil pans and then use as gifts.