Cheesy Cherry Bundt Cake

Another recipe from the Nordic Ware 70's bundt cake book.  I'm bundt obsessed at the moment!  Moist and delicious cake recipe....a definite make again.


Cheesy Cherry Bundt Cake

8oz cream cheese, softened
1 cup butter, softened
1 1/2 cups sugar
1 1/2 tsp vanilla
4 eggs
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 cup drained chopped maraschino cherries
1/2 cup chopped pecans

In a large bowl, beat together cream cheese and butter.  Add in sugar and vanilla and mix until fluffy.  Add eggs, beating for one minute after each one.  Gradually mix in 2 cups of the flour and the baking powder.  Use remaining 1/4 cup flour to toss over cherries and pecans in a small bowl.  Fold flour covered fruit and nuts into the batter.  Pour into greased and floured bundt pan.  Bake at 325 for 60 minutes or until cake tests as done.  Let cool in pan for 10 minutes before flipping out onto rack to finish cooling.

Vanilla Glaze

2 cups powdered sugar
1 tbls soft butter
1 tsp vanilla
2 tbls milk (approx) to thin

Mix together all ingredients adding enough milk to reach desired glaze consistency.  Spoon over cake.