Cherry Cream Cheese Cake

Name: Cherry Cream Cheese Cake
Yield: 14 servings
Ingredients: 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened; 1 cup butter, softened 1 cup butter, softened; 1 ½ cups white sugar 1 ½ cups white sugar; 1 ½ teaspoons vanilla extract 1 ½ teaspoons vanilla extract; 4 eggs 4 eggs; 2 ¼ cups all-purpose flour 2 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder; ⅛ teaspoon salt ⅛ teaspoon salt; 1 cup candied cherries, halved 1 cup candied cherries, halved; ¼ cup all-purpose flour ¼ cup all-purpose flour; ½ cup chopped pecans ½ cup chopped pecans

Prep: 0 minsCook: 0 mins

Prep

0 mins

Cook

0 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

11 (8 ounce) package cream cheese, softened
11 cup butter, softened
11 ½ cups white sugar
11 ½ teaspoons vanilla extract
44 eggs
22 ¼ cups all-purpose flour
11 ½ teaspoons baking powder
⅛ teaspoon salt⅛ teaspoon salt
11 cup candied cherries, halved
¼ cup all-purpose flour¼ cup all-purpose flour
½ cup chopped pecans½ cup chopped pecans

Instructions

1
Preheat oven to 325 degrees F (165 degrees C).
2
Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
3
Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
4
Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

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