Preheat oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.
Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.
Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.
At 16 servings, this cake can serve a crowd at an annual get-together. It also doubles as a perfect holiday or hostess gift.
Substitute 2 cups all-purpose flour for the cake flour.
Prepare batter as directed; pour evenly into 5 greased and floured 5x3-inch loaf pans. Bake at 325°F for 45 to 50 minutes or until wooden toothpick inserted in centers comes out clean.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.