1 8 oz. pkg. cream cheese, softened
1 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. flour, divided
2 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 a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each. Combine 2 cups flour, baking powder, and salt with the butter mixture.

Mix 1/4 cup of the flour with the berries and nuts and fold in. Pour into a greased and floured Bundt pan and bake at 350°F for 65 or 70 minutes or until cake tests done. Let stand 5 minutes before removing from pan. Cool on a wire rack. Before serving, dust with confectioners sugar or make a glaze and drip it over cooled cake.