Walnuts & cream pound cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---- crust:;-- | ||
| ⅓ | cup | Margarine |
| ½ | cup | Packed brown sugar |
| 3 | tablespoons | All-purpose flour |
| 2 | tablespoons | Sugar |
| ½ | cup | Dried coconut |
| ¼ | cup | Black walnuts; finely choppe -- cake:;--- |
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Margarine |
| 3 | ounces | Cream cheese |
| ¾ | cup | Sugar |
| 2 | Large eggs | |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla extract; *see note |
Directions
Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred.
1. CRUST: Combine in mixing bowl the ⅓ cup margarine, softened, ½ cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside ¼ cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing cake.
2. CAKE: Sift 1-½ cups flour with baking powder and salt. Set aside.
3. Cream together ½ cup butter or margarine and 3 ounces of cream cheese. Gradually add ¾ cup sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture.
4. Pour batter into prepared pan that has been refrigerated.
Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve this delicious cake as is, or use a lemon sauce over.