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Cherry Nut Cake
Preheat oven 325 degrees
8 oz Philly cream cheese
2 ¼ c sifted flour (set aside ¼ c)
1 .c butter/margarine
1 ½ tsp baking powder
1 ½ c sugar
¾ c (8 oz jar) well-drained and chopped maraschino cherries
1 ½ tsp vanilla
½ c chopped pecans
4 eggs
½ c finely chopped pecans
Cherries-cut in half and whole pecans for decorating
Glaze – 1 ½ c confectioner’s sugar, 2 Tbl milk, mix well
Thoroughly blend softened cream cheese, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Gradually add 2 cups of flour sifted with baking powder. Combine remaining flour (1/4 c) with cherries and ½ c nuts; fold into batter.
Grease 10-inch Bundt pan, sprinkle with finely chopped pecans. Pour batter into pan. Bake at 325 for 1 hour 30 min. Check with toothpick. Note: I have found the cake cooks in 1 hour.
Remove from pan. While cake is warm glaze and decorate with cherries and pecans. You can use green cherries to make leaves.
Enjoy and Merry Christmas from the Clason family!
