1 (8 oz.) pkg. Philadelphia brand 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. (8 oz. jar) well-drained chopped maraschino cherries
1/2 c. chopped pecans

1/2 c. finely chopped pecans
Maraschino cherries
Pecans

Heat oven to 325 degrees. Thoroughly blend softened cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour sifted with baking powder. Combine remaining flour with cherries and 1/2 cup nuts; fold into batter. Grease 10-inch Bundt or tube pan; sprinkle with 1/2 cup finely chopped nuts. Pour batter into pan; bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes; remove from pan.

Glaze with mixture of 1/2 cup sifted confectioners' sugar and 2 tablespoons milk. Garnish with cherries and pecans. Makes 18 to 20 servings, but it keeps for quite awhile. You can also use this recipe to make several smaller gifts in cans or other containers.