Title: Fruity Bundt Cake
Categories: Dessert
Yield: 12 Servings

8	oz	Cheese, cream; softened
1	c	Butter; softened
1 1/2	c	Sugar
4	x	Eggs
1 1/2	ts	Extract, vanilla
2 1/4	c	Flour, cake; divided
1 1/2	ts	Baking powder
1	c	Pecans; chopped
1 1/2	c	Cherries, candied; red and
		Green
GLAZE
1 1/2	c	Sugar, powdered
3	tb	Milk; to 4 tb
1/2	ts	Extract, vanilla
		;salt, pinch of
		Cherries, candied; addition

In a mixing 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" fluted tube pan. Bake at 325 degrees for 1 hour or until cake test done. Cool in pan 10 minutes; remove to a wire rack. Cool. Combine powdered sugar, milk, extract and salt; drizzle over cake. Garnish with cherries.

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