INGREDIENTS

INSTRUCTIONS

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.  CRUST: Combine in mixing bowl the 1/3 cup
margarine, softened, 1/2 cup  brown sugar, 3 tablespoons flour, 2
tablespoons sugar, coconut and  walnuts. Blend well. Set aside 1/4 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  1-1/2 cups flour with baking powder and salt. Set
aside. 3. Cream  together 1/2 cup butter or margarine and 3 ounces of
cream cheese.  Gradually add 3/4 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Been misunderstood? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3889
Calories From Fat: 1807
Total Fat: 205.1g
Cholesterol: 470.4mg
Sodium: 4268.9mg
Potassium: 956.5mg
Carbohydrates: 477.3g
Fiber: 9.9g
Sugar: 304.5g
Protein: 44.6g