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1 pkg. 8 oz cream cheese (softened)
1 cup butter or margarine
1 1/2 cup white sugar
1 1/2 tsp. vanilla
2 1/4 cups all-purpose flour (divided)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups of fresh or frozen cranberries (patted dry)
1/2 cup chopped pecans or walnuts
confectioners sugar optional
In a mixing bowl beat first four ingredients until smooth. Add eggs one at a time mixing well after each addition. Combine 2 cups of flour, baking powder and salt. Gradually add to butter mixture mix remaining flour, nuts and cranberries, fold into batter, batter will be thick. Spoon into 2 10 inch fluted pan (greased). Bake at 350 F. for 65 to 70 minutes or until cake tests done. Let stand 5 minutes before removing from pan. Cool on wire rack. Dust with confectioners sugar if desirable. Yields about 16 servings.
Submitted by Judy Kenny, Stratford, P.E.I.