Cheesy Cherry Cake
Source: NordicWare

8 ounces cream cheese, softened
2 sticks butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 large eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 cup flour
3/4 cup maraschino cherries, drained and chopped
1/2 cup chopped pecans
1/2 cup finely chopped pecans

In large bowl, thoroughly blend softened cream cheese, butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each addition.

Sift together 2 cups of the flour with baking powder and add gradually to creamed mixture. Combine remaining flour with cherries and 1/2 cup nuts; fold into batter.

Grease 10 or 12-cup Bundt pan and sprinkle with 1/2 cup finely chopped pecans.

Pour batter into prepared pan and bake at 325F for 60-65 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling.

Top with vanilla glaze (confectioner’s sugar and milk or water, flavoring if desired). Garnish with cherries and pecans.