Toast the pecans on a cookie sheet for about 7 minutes in a preheated 350 degree F oven. Let them cool, then give them a rough chop with a sharp cooks knife.

Drain the cherries very well in a colander, tossing them for a couple of minutes to make sure any liquid trapped at the centers escapes. Drain well on paper towels for several minutes, then chop the cherries as instructed but do not dust them in flour until right before they get added to the cake batter.

This cake can bake in a bundt pan, or in 2 regular loaf pans. If using a bundt pan, grease it very well and lightly dust with flour. If using loaf pans, lightly grease them and line with parchment paper. Preheat oven to 325 degrees F.

Cream together the sugar, cream cheese, butter and vanilla extract for several minutes until light and fluffy. Scrape down the sides and bottom of the bowl a couple of times during this process.

Add the eggs one at a time, beating for a minute or so between additions.

Sift together 2 cups of the flour with the baking powder. Gently fold the dry ingredients into the creamed mixture until the flour is almost fully incorporated.

At that point toss the cherries in the 1/4 cup reserved flour and add them to the batter along with the chopped pecans. Any flour that doesn't stick to the cherries gets added too. Fold until the flour is fully incorporated and the cherries and nuts are evenly dispersed throughout the batter.

Bake for about an hour or until a wooden toothpick inserted in the center of the cake comes out clean. The bundt pan may take several minutes more; the loaf pans may need a little less, depending on your oven and the type of pans you are using. Always check your cakes a few minutes ahead of time and then every five minutes thereafter to make sure they do not over bake.

When fully baked, let the cakes rest in the pans for 10-15 minutes before turning out on a wire rack to cool completely.