2 1/4 c. flour, sifted
1 (8 oz.) pkg. cream cheese
1/2 lb. margarine (stick)
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
1 1/2 tsp. baking powder
1 c. candied fruit
1/2 c. pecans, chopped

Thoroughly blend softened cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups of flour mixed with baking powder. Combine. Combine 1/4 cup flour with candied fruit and pecans. Fold into batter. Grease a 10-inch Bundt pan. Sprinkle with chopped pecans. Pour batter into pan. Cook at 325° for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan. When totally cool, sprinkle with powdered sugar.