Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped pecans

  2. 1 (8-ounce) package cream cheese, softened

  3. 1 cup butter, softened

  4. 1 1/2 cups granulated sugar

  5. 2 teaspoons vanilla extract

  6. 4 large eggs

  7. 2 cups all-purpose flour - divided use

  8. 1 1/2 teaspoons baking powder

  9. 3/4 cup chopped maraschino cherries, well drained

  10. 1/2 cup chopped pecans Simple Icing:

  11. 1 1/2 cups sifted powdered sugar

  12. 1 teaspoon butter, melted

  13. 1/2 teaspoon vanilla extract

  14. 1 1/2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C). Grease a 12-cup Bundt pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans; set aside. for Cake: In a large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed until blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Combine 1 3/4 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan. Bake for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with knife; gently remove cake from pan. Cool completely on wire rack. For Simple Icing: Mix powdered sugar, butter, vanilla and milk until smooth; drizzle decoratively over cake.


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