Holiday Gift Cake Recipe

Ingredients
<br>- CAKE
<br>- 1/2 cup finely chopped pecans
<br>- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
<br>- 1 cup butter or margarine, softened
<br>- 1 1/2 cups granulated sugar
<br>- 1 1/2 teaspoons vanilla
<br>- 4 eggs
<br>- 2 1/4 cups sifted cake flour, divided
<br>- 1 1/2 teaspoons CALUMET Baking Powder
<br>- 3/4 cup chopped maraschino cherries, well drained
<br>- 1/2 cup chopped pecans
<br>- GLAZE:
<br>- 1 1/2 cups sifted powdered sugar
<br>- 2 tablespoons milk
<br><p></p>Directions
<br>step 1: Cake:  GREASE 12-cup fluted tube pan or 10-inch tube pan; sprinkle with finely chopped pecans.
<br>step 2: Beat cream cheese, butter, granulated sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs, 1 at a time, mixing well after each addition.
<br>step 3: Sift 2 cups of the flour and baking powder.  Gradually add to cream cheese mixture; mix well.  Toss remaining 1/4 cup flour with cherries and chopped pecans; gently stir into batter.  Pour into prepared pan.
<br>step 4: Bake at 325 degrees F for 1 hour and 10 minutes.  Cool in pan 5 minutes; loosen from sides of pan with spatula or knife and gently remove cake.  Cool completely on wire rack.
<br>step 5: Glaze:  MIX powdered sugar and milk; drizzle over cake.
<br>step 6: Variations: Omit finely chopped nuts.  Pour batter into 5 greased and floured 5-3/4x3-1/4-inch loaf pans.  Bake at 325 degrees F for 45 to 50 minutes.
<br>step 7: Substitute greased 9-inch springform pan with ring insert for 10-inch tube pan.
<br>step 8: Substitute chopped dried apricots for maraschino cherries and orange juice for milk.  Add 1 teaspoon grated orange peel to Glaze.
<br>step 9: To Make Ahead: Bake cake; wrap securely in plastic wrap.  Freeze.  Thaw, wrapped, at room temperature for 12 hours.  Glaze before serving.
<br>


Ingredients
- CAKE
- 1/2 cup finely chopped pecans
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup butter or margarine, softened
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 4 eggs
- 2 1/4 cups sifted cake flour, divided
- 1 1/2 teaspoons CALUMET Baking Powder
- 3/4 cup chopped maraschino cherries, well drained
- 1/2 cup chopped pecans
- GLAZE:
- 1 1/2 cups sifted powdered sugar
- 2 tablespoons milk

Directions
step 1: Cake: GREASE 12-cup fluted tube pan or 10-inch tube pan; sprinkle with finely chopped pecans.
step 2: Beat cream cheese, butter, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition.
step 3: Sift 2 cups of the flour and baking powder. Gradually add to cream cheese mixture; mix well. Toss remaining 1/4 cup flour with cherries and chopped pecans; gently stir into batter. Pour into prepared pan.
step 4: Bake at 325 degrees F for 1 hour and 10 minutes. Cool in pan 5 minutes; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
step 5: Glaze: MIX powdered sugar and milk; drizzle over cake.
step 6: Variations: Omit finely chopped nuts. Pour batter into 5 greased and floured 5-3/4x3-1/4-inch loaf pans. Bake at 325 degrees F for 45 to 50 minutes.
step 7: Substitute greased 9-inch springform pan with ring insert for 10-inch tube pan.
step 8: Substitute chopped dried apricots for maraschino cherries and orange juice for milk. Add 1 teaspoon grated orange peel to Glaze.
step 9: To Make Ahead: Bake cake; wrap securely in plastic wrap. Freeze. Thaw, wrapped, at room temperature for 12 hours. Glaze before serving.

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