PREPARATION TIME: 30 minutes
BAKING TIME: 80 minutes
OVEN TEMPERATURE: 325 F
INGREDIENTS:
1/8 ounces package cream cheese - softened
1 cup margarine
1 1/2 cups sugar
1 1/2 teaspoon vanilla
4 eggs
2 1/4 cups sifted flour
1 1/2 teaspoon baking soda
3/4 cup well drained maraschino cherries
1/2 cup chopped pecans
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1/2 cup of each pecans chopped finely and maraschino cherries
DIRECTIONS:
Thoroughly blend cream cheese, margarine, sugar and vanilla.
Add eggs, one at a time, mixing well after each addition.
Gradually add 2 cups of the flour sifted with baking powder.
Combine remaining flour with cherries and nuts and fold into batter.
Grease 10 inch bundt or tube pan and spinkle with 1/2 cup finely chopped nuts.
Pour batter into pan bake.
Cool 5 minutes and remove from pan.
Glaze with 1 1/2 cup confectioners sugar and 2 Tablespoons milk.
Garnish with pecans and remaining cherries.
NOTE:
This cake can be baked in the following containers- omit the 1/2
cup finely chopped pecans for lining pans.
*Pour 2 cups batter in each of 3 greased 1 pound coffee cans and bake for 1 hour at 325F
*Pour 1 1/2 cups batter in each of 4 greased shortening cans and bake 1 hour at 325F
*Pour 1 cup batter in each of 5 greased 6 inch by 3 1/2 inch loaf pans 45 to 50 minutes at 325F