“Philly” Gift Cake

• 1 1/2 c. granulated sugar
• 1 (8 oz.) pkg. Philadelphia cream cheese, softened
• 1 c. margarine
• 1 1/2 tsp. vanilla
• 4 eggs
• 1 1/2 tsp. baking powder
• 2 1/4 c. sifted cake flour
• 3/4 c. well-drained chopped maraschino cherries
• 1/2 c. chopped pecans

Frosting:

• 1/2 c. finely chopped pecans
• 1 1/2 c. sifted confectioner’s sugar
• 2 tbsp. milk

Combine granulated sugar, cream cheese, margarine and vanilla, mixing well until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 c. flour sifted with baking powder, mixing well after each addition. Toss remaining flour with cherries and chopped nuts, fold into batter.

Sprinkle greased 10″ tube pan or fluted tube pan with finely chopped nuts; pour batter into pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes; remove from pan. Cool thoroughly. Combine confectioner’s sugar and milk; mix well. Drizzle over cake; garnish with additional cherries and nuts, if desired.

VARIATIONS:

Omit finely chopped nuts. Pour batter into three greased and floured 1 lb. coffee cans, filling each can two-thirds full. Bake at 325 degrees for 1 hour.

Omit finely chopped nuts. Pour batter into four greased and floured 1 lb. shortening cans, filling each can two-thirds full. Bake at 325 degrees for 1 hour.

Omit finely chopped nuts. Pour batter into five greased and floured 5 3/4 x 3 1/4″ loaf pans, filling each pan two-thirds full. Bake at 325 degrees for 45-50 minutes or until wooden pick inserted in center comes out clean.

Make Ahead: Prepare as directed. Wrap securely; freeze. When ready to serve, thaw wrapped at room temperature for 24 hours.