Yield: 1 Servings
|8 ounces||Softened cream cheese|
|½ pounds||Butter (or half butter, half margarine)|
|4 \N||Eggs (beat well after each addition)|
|2 cups||Sifted flour|
|1½ teaspoon||Baking powder|
|¾ cup||Cut up dates|
|¾ cup||Mixed candied cherries and pineapple|
|½ cup||Chopped walnuts|
SIFT AND ADD
COMBINE & FOLD INTO BATTER
I think I'll also include here the recipe for the fruit poundcake. There's a story behind it. When we moved into our first house in Milwaukee, a neighbor brought us over one of these cakes along with the recipe which she had gotten from the previous owner of our home--a woman who had lived in the house for 40 years (Mrs. Bailey). We love the cake and have baked it often. It makes a perfect dessert for Christmas dinner. It's not dark and heavy like a traditional fruitcake, you don't use any of those bitter fruitcake fruits like candied peel (only candied cherries, candied pineapple and dates), and the cake itself is fabulous. I have also used this recipe to make a poppyseed cake. I left out the fruits and nuts, and I added poppyseeds and a little lemon flavoring. It, too, was great.
Grease 10 inch tube pan, bundt pan or two disposable loaf pans. Fill pan with batter and bake at 325 degrees F. for 1 hour and 20 minutes.
Frosting: Combine 1 cup powdered sugar and 2 tbsp cream. Drizzle over top and sides of cake. (I usually don't buy cream for just 2 tbsp. I melt about 1 tbsp butter and add another tbsp of milk--or enough milk to make a consistency that will drizzle over the cake without running off onto the plate.)
Posted to EAT-L Digest 16 Dec 96 From: Deborah Kirwan <dkkirwan@...> Date: Tue, 17 Dec 1996 09:26:37 +0000