Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
- 1 (8 oz.) package cream cheese, softened
- 1 cup butter
- 1-1/2 cup sugar
- 1-1/2 teaspoons vanilla extract
- 4 eggs
- 2-1/4 cups flour, divided
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh OR frozen cranberries, patted dry
- 1/2 cup chopped pecans OR walnuts
- confectioner's sugar
From: Geri Witman, of Belgium, WI
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
In another bowl, combine 2 cups of flour, baking powder and salt, gradually add to the butter mixture.
Mix the remaining flour with the cranberries and nuts in a small bowl; then fold into the batter.
The batter will be very thick. Spoon into well greased 10 inch fluted tube pan.
Bake in a 350 degree oven for 65 to 70 minutes OR until cake tests done with a tooth pick.
Cool on wire racks. When completely cool, dust with the confectioner's sugar.
View Recipe