8 oz. cream cheese
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
3/4 c. maraschino cherries, drained and chopped
1/2 c. chopped pecans
1/2 c. finely chopped pecans
1 1/2 c. sifted powdered sugar
2 tbsp. milk

Combine cream cheese, butter, sugar and vanilla. Add eggs, one at a time. Sift together 2 cups flour and baking powder. Add to cream cheese mixture. Mix well. Toss remaining flour with cherries and chopped nuts. Fold into batter.

Grease a tube tin, sprinkle with the finely chopped nuts. Bake at 325 degrees for 1 hour 20 minutes. Cool. Remove from pan. Cool. Glaze with the powdered sugar mixed with the milk.

May use 3 greased and floured 1 pound coffee tins, 325 degrees, 1 hour; or 2 greased and floured 8 ounce cans, 325 degrees for 40 minutes; or 5 greased and floured 3 3/4 x 3 1/4 inch loaf pans, 325 degrees, 40-50 minutes.