1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, drained & chopped

Cream cheese, butter, sugar and vanilla until fluffy. Add eggs. Sift flour; to the flour add the cherries and 1/2 cup of the nuts, then fold into batter. Grease bundt pan, sprinkle with remaining 1/2 cup of nuts. Pour batter into pan and bake 1 hour and 20 minutes at 325 degrees. cool 5 minutes; remove from pan.

TOPPING: Mix 1 1/2 cup confectioners' sugar with 2 tablespoons milk. pour over cake and decorate with additional nuts and cherries, if desired.

VARIATIONS: Pour 2 cups of batter into three 1-pound coffee cans and bake for 60 minutes. Or, pour 1 1/2 cups batter in four 1-pound shortening cans and bake for 60 minutes. Or, pour 1/2 cup batter in eleven 8 ounce tomato sauce cans and bake 25 minutes. Or, pour 1 cup batter into five 6 x 3 1/2 inch loaf pans and bake 45 to 50 minutes.