Cranberry Cake

1 - 8 oz. pkg. cream cheese
2 sticks margarine
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 cups self rising flour
1-1/2 cups fresh choppped cranberries
1 cup coarsely chopped pecans

Glaze:
1-1/2 cup confectioner's sugar
2 tbsp. milk

Preheat over on 32 5 degrees.  Spray a 10 inch fluted bundt pan with nonstick baking spray.   In a large bowl, beat cream cheese, margarine, sugar, vanilla, and cinnamon with mixer until fluffy.   Add eggs, one at a time, beating well after each addition.   Combine flour and add to batter, mixing well.   Stir in chopped cranberries and pecans.  Pour into prepared pan, and bake for 1 hour and 15 minutes or until a wooden pick inserted near the center comes out clean.   Cool on wire rack 10 minutes.   Remove from pan, and cool thoroughly.    Combine confectioner's sugar and milk and mix well.   Drizzle over cake.
Yield:  12-16 servings
At the Table with Patty Roper
Unwrapped - Supplement to MS Magazine - November/December 2010