1 (8 oz.) cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted flour, plain
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 bundt or tube pan and sprinkle with finely chopped pecans. Pour batter into pan and bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes, remove from pan. Cool thoroughly. Glaze with a mixture of confectioners' sugar and milk. Garnish with cherries and nuts, if desired.