Fruity Tube Pan Cake

Name: Fruity Tube Pan Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 12-16 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup butter, softened; 1-1/2 cups sugar; 4 large Eggland's Best eggs, room temperature; 1-1/2 teaspoons vanilla extract; 2-1/4 cups cake flour, divided; 1-1/2 teaspoons baking powder; 1 cup chopped pecans; 1-1/2 cups red and green candied cherries; GLAZE:; 1-1/2 cups confectioners' sugar; 3 to 4 tablespoons milk; 1/2 teaspoon vanilla extract; Pinch salt; Additional candied cherries

"I like this white fruit cake for its color and texture," notes field editor Blanche Whytsell of Arnoldsburg, West Virginia.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
4 large Eggland's Best eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour, divided
1-1/2 teaspoons baking powder
1 cup chopped pecans
1-1/2 cups red and green candied cherries
GLAZE:
1-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
Pinch salt
Additional candied cherries

Directions

In a 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-in. fluted tube pan.
Bake at 325° for 1 hour or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Combine confectioners' sugar, milk, vanilla and salt; drizzle over cake. Garnish with cherries.