Title: Philly Christmas Cake
Categories: Cake
Yield: 3 Servings
| 8 | oz | Cream cheese |
| 1/2 | lb | Margarine |
| 1 1/2 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 4 | | Eggs |
| 2 1/4 | c | Sifted cake flour |
| 1 1/2 | ts | Baking powder |
| 1 | c | Candied fruit |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Finely chopped pecans |
| | | Candied pineapple slices |
| | | Candied cherries |
Thoroughly blend first four ingredients. Add eggs, one at a time, mixing
well after each. Gradually add 2 cups of flour sifted with baking powder.
Combine 1/4 cup flour with candied fruit and pecans; fold into batter.
Grease a 10 inch bundt pan; sprinkle with finely chopped pecans. Pour
batter into pan; bake at 325 degrees for 1 hour 20 minutes. Cool for five
minutes; remove from pan. Garnish with candied fruit. Randy Rigg