Cherry Bundt Cake

• 1 1/2 cups sugar
• 8 ounces cream cheese, soft
• 1 cup butter or 1 cup margarine
• 1 1/2 teaspoons vanilla
• 4 eggs
• 2 1/4 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 3/4 cup well drained,chopped maraschino cherry
• 1/2 cup pecans
• Icing glaze
• 1 1/2 cups icing sugar
• 2 tablespoons milk

1. heat the oven to 325.
2. In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
3. Add the eggs one at a time and mix well after each one.
4. gradually add 2 cups of the flour with baking powder.
5. Mix well.
6. Toss remaining 1/4 cup of flour with cherries and chopped nuts.
7. Fold into the batter.
8. Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
9. Cool in wire rack for 5 minute then remove.
10. Cool thoroughly.
11. Combine icing sugar and milk, mix well and drizzle over the cake.
12. Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.

sugar, cream cheese, butter, vanilla, eggs, cake flour, baking powder, well, pecans, icing glaze, icing sugar, milk

Taken from www.food.com/recipe/cherry-bundt-cake-102543 (may not work)