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Philly Christmas Cake

cakes

8 oz cream cheese
1/2 lb margarine
1 1/2 cup sugar
1 1/2 teaspoon vanilla
4 eggs
2 1/4 cup sifted cake flour
1 1/2 teaspoon baking powder
1 cup candied fruit
1/2 cup chopped pecans
1/2 cup finely chopped pecans
1 candied pineapple slices
1 candied cherries

Thoroughly blend first four ingredients. Add eggs, one at a time, mixing well after each. Gradually add 2 cups of flour sifted with baking powder. Combine 1/4 cup flour with candied fruit and pecans; fold into batter. Grease a 10 inch bundt pan; sprinkle with finely chopped pecans. Pour batter into pan; bake at 325 degrees for 1 hour 20 minutes. Cool for five minutes; remove from pan. Garnish with candied fruit. Randy Rigg

Yield: 3 servings

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