1 (8 oz.) pkg. cream cheese, softened
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
4 eggs
2 1/4 c. all purpose flour, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries, patted dry
1/2 c. chopped pecans or walnuts
Confectioners' sugar

In mixing bowl beat cheese, sugar, butter and vanilla until smooth. Add eggs, one at a time mixing well after each addition. Add 2 cups of flour, baking powder and salt gradually to butter mixture. Mix remaining flour with cranberries and nuts. Fold into batter. Batter will be very thick. Spoon into a greased 10" fluted pan. Bake at 350 degrees for 65 to 70 minutes or until cake tests done. Cool on wire rack. Before serving, dust with confectioners' sugar.