Fruity Bundt Cake

Name: Fruity Bundt Cake
Ingredients: 1 (8 oz.) pkg. cream cheese, softened; 1 c. butter, softened; 1 1/2 c. sugar; 4 eggs; 1 1/2 t. vanilla; 2 1/4 c. cake flour, divided; 1 1/2 t. baking powder; 1 c. pecans, chopped; 1 1/2 c. red and green candied cherries, chopped

9 ingredients

1 steps

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 1/2 t. vanilla
2 1/4 c. cake flour, divided
1 1/2 t. baking powder
1 c. pecans, chopped
1 1/2 c. red and green candied cherries, chopped

Directions

1

In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. 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-inch fluted tube pan. Bake at 325° for 1 hour or until cake tests done. Cool in the pan for 10 minutes. Remove from pan and cool on a wire rack.