| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Softened cream cheese |
| 1/2 | lb | Butter (or half butter, half margarine) |
| 1 1/2 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 4 | Eggs (beat well after each addition) | |
| 2 | c | Sifted flour |
| 1 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 1/4 | c | Flour |
| 3/4 | c | Cut up dates |
| 3/4 | c | Mixed candied cherries and pineapple |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
MIX ADD 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@CREIGHTON.EDU> Date: Tue, 17 Dec 1996 09:26:37 +0000
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