Cream butter and cream cheese on medium mixer speed, then add in sugar and vanilla.
Add eggs one at a time and mix well.
In a separate bowl, mix together flour, cinnamon, baking powder, baking soda and salt.
Then alternate adding the milk and flour mixture to the creamed mixture.
When mixed well, add in the pecans and stir, then spread in a greased and floured 9×13 pan.
Dot the top with the raspberry preserves, and then use a knife to swirl through the top to make it pretty.
Bake at 350 degrees for 30 to 35 minutes.
It is supposed to serve 12-15 but in my family, not so much, maybe half of that.