Fruity Tube Pan Cake

• 1 package (8 ounces) cream cheese, softened
• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups cake flour, divided
• 1-1/2 teaspoons baking powder
• 1 cup chopped pecans
• 1-1/2 cups red and green candied cherries
• 1-1/2 cups confectioners' sugar
• 3 to 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch salt
• Additional candied cherries

1. In a bowl, beat cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine 2 cups flour and baking powder; gradually beat into batter. Combine pecans, cherries and remaining flour; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 325u0b0 for 1 hour or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Combine confectioners' sugar, milk, vanilla and salt; drizzle over cake. Garnish with cherries.

cream cheese, butter, sugar, eggs, vanilla, cake flour, baking powder, pecans, red and, sugar, milk, vanilla, salt, candied cherries

Taken from www.tasteofhome.com/recipes/fruity-tube-pan-cake/ (may not work)