About this recipe:This isn't a cheesecake - it's a luscious butter cake made rich and delicious with the addition of cream cheese. It has a nutty topping and is studded with ruby red glace cherries. A really stunning cake, especially round Christmas.
225g cream cheese, softened
225g butter, softened
300g caster sugar
1 1/2 teaspoons vanilla extract
280g plain flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
170g glace cherries, halved
4 tablespoons plain flour
60g chopped pecans
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Cream the cream cheese, butter, sugar and vanilla together until smooth. Beat in eggs one at a time. Sift together 280g flour, baking powder and salt; fold into cream cheese mixture. Dredge cherries in 4 tablespoons flour, and fold into cake mixture.
Sprinkle pecans over the bottom of an ungreased 25cm tube cake tin. Bottom should be completely covered. Add a few more pecans if necessary. Spoon cake mixture into tin on top of nuts.
Bake for about 75 minutes, or until an inserted skewer comes out clean. Allow cake to cool in tin. Run knife around outside edge and centre tube. Ease cake out of tin, and onto plate.