Christmas Bunt Cake

I’ve been making this cake every year at Christmas time for years; it’s become a tradition. The original recipe called for pecans, which would be good too, but I kind of like the simplicity of just the candied fruit against the nearly white cake. It’s very dense like a pound cake, so be sure to test for doneness, and not just go by a timer.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups flour, divided
1-1/2 cups red and green candied cherries or pineapple, cut up
GLAZE:
1-1/2 cups powdered sugar
3 to 4 Tablespoons milk
Pinch salt
Additional candied cherries or pineapple

Directions:
In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. In a separate bowl, combine 2 cups flour and baking powder; gradually beat into batter. Combine cut up cherries or pinapple and remaining flour; fold into batter. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 degrees for 50 – 75 minutes, or until cake tests done with a toothpick. Cool in pan 10 minutes, then invert. Combine powdered sugar, milk and salt; drizzle over cake. Garnish with cherries or pineapple.

Note:  Original recipe called for vanilla in the glaze, but I want it as white as I can. If you have clear vanilla, feel free to add 1/2 teaspoon to the glaze.