1 pk Cream cheese — 8 oz Diveded
Softened 1 1/2 ts Baking powder
1 c Butter or margarine 1/2 ts Salt
1 1/2 c Sugar 2 c Cranberries — fresh or
1 1/2 ts Vanilla Frozen dry
4 ea Eggs 1/2 c Pecans — chopped
2 1/4 c All-purpose flour — 1/4 c Confectioner’s sugar
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until
smooth. Add eggs, one at a time, mixing mell after each addition.
Combine 2 cups flour, baking powder and salt; gradually add to butter
mixture. Mix remaining flour with cranberries and nuts; fold into
batter. Batter will be very thick. Spoon into a greased 10 in. fluted
tube pan. Bake at 350 deg. for 65 to 70 min. or until cake tests
done. Let stand 5 min. before removing from the pan. Cool on a wire
rack. Before serving, dust with confectioners sugar. Yield: 16
servings.
Yields
16 servings