Recipe: Cheesy Cherry Bundt Cake

CHEESY CHERRY BUNDT CAKE

1 (8 ounce) package cream cheese, softened
2 (1 cup) sticks butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 large eggs
2 cups flour, divided use
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

Preheat oven to 325 degrees.

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.

Bake at 325 degrees F 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. Garnish with cherries and pecans.

Servings: 12
Source: Nordic Ware