|
|
|
|
10 servings
Ingredients:
CAKE1/2 cup finely chopped pecans1 (8 ounce) package PHILADELPHIA Cream Cheese, softened1 cup butter or margarine, softened1 1/2 cups granulated sugar1 1/2 teaspoons vanilla4 eggs2 1/4 cups sifted cake flour, divided1 1/2 teaspoons CALUMET Baking Powder3/4 cup chopped maraschino cherries, well drained1/2 cup chopped pecansGLAZE:1 1/2 cups sifted powdered sugar2 tablespoons milk
Instructions:
Cake: GREASE 12-cup fluted tube pan or 10-inch tube pan; sprinkle with finely chopped pecans.Beat cream cheese, butter, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition.Sift 2 cups of the flour and baking powder. Gradually add to cream cheese mixture; mix well. Toss remaining 1/4 cup flour with cherries and chopped pecans; gently stir into batter. Pour into prepared pan.Bake at 325 degrees F for 1 hour and 10 minutes. Cool in pan 5 minutes; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.Glaze: MIX powdered sugar and milk; drizzle over cake.Variations: Omit finely chopped nuts. Pour batter into 5 greased and floured 5-3/4x3-1/4-inch loaf pans. Bake at 325 degrees F for 45 to 50 minutes.Substitute greased 9-inch springform pan with ring insert for 10-inch tube pan.Substitute chopped dried apricots for maraschino cherries and orange juice for milk. Add 1 teaspoon grated orange peel to Glaze.To Make Ahead: Bake cake; wrap securely in plastic wrap. Freeze. Thaw, wrapped, at room temperature for 12 hours. Glaze before serving.
|
|
|
