1 (8 oz.) pkg. cream cheese, softened
1 c. butter
1 1/2 c. sugar
1 1/2 tbsp. vanilla
4 eggs
2 1/4 c. sifted flour
1 1/2 tsp. baking powder
3 c. whole raw cranberries
3/4 c. chopped nuts

Blend cream cheese, butter, sugar and vanilla. Add eggs, 1 at a time. Mix well after each one. Gradually add 2 cups flour with baking powder. Combine rest of flour with cranberries and nuts. Fold into batter. Grease 2 bread pans. Bake 1 hour 20 minutes at 325 degrees. Cool 5 minutes. Remove from pans and glaze while warm. Mix 1 cup sifted sugar (confectioners') with 2 to 3 tablespoons milk. Drizzle over top and sides of cake.