FRUITY TUBE PAN CAKE

Fruity Tube Pan Cake image

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

Provided by Taste of Home

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 15

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
4 large 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

Steps:

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.

Nutrition Facts : Calories 458 calories, Fat 23g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 234mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.