8 oz. pkg. Philadelphia 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. well drained, chopped maraschino cherries
1/2 c. chopped pecans
1/2 c. finely chopped pecans
1 1/2 c. sifted confectioners' sugar
2 tbsp. milk

Combine softened cream cheese, butter, sugar, and vanilla, mixing 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 chopped nuts; fold into batter.

Grease a 10 inch fluted or plain tube pan; sprinkle with finely chopped nuts. Pour batter into pan; bake at 325 degrees, 1 hour and 20 minutes. Cool 10 minutes; remove from pan. Cool thoroughly. Glaze with mixture of confectioners' sugar and milk. Garnish with cherries and nuts, if desired.