CLASSIC CHRISTMAS CAKE
1 pkg. (8 oz.) cream cheese, softened
1 c. butter, softened
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, drained and chopped
1 c. chopped pecans, divided use
FOR THE ICING:
1 1/2 c. powdered sugar
2 tbsp. milk

In large bowl, beat cream cheese, butter, granulated sugar, vanilla and cinnamon. Add eggs, 1 at a time, mixing well after each addition; set aside.

In small bowl, combine flour with baking powder; gradually add 2 cups of the flour mixture to butter mixture; set aside.

To remaining flour mixture add maraschino cherries and 1/2 cup of the chopped pecans; fold into batter.

Grease 10 inch bundt pan or tube pan; sprinkle with remaining 1/2 cup chopped pecans. Pour batter into prepared pan.

Bake in preheated 350 degree F oven for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. Let cool in pan on wire rack 5 minutes. Loosen edge; remove from pan. Cool completely on wire rack.

In small bowl, beat powdered sugar and milk until smooth.

Spoon icing over cake. Garnish with pecan halves and candied cherries.