| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
|
|
—- crust:;– |
| 1/3 |
c |
Margarine |
| 1/2 |
c |
Packed brown sugar |
| 3 |
tb |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Dried coconut |
| 1/4 |
c |
Black walnuts; finely choppe — cake:;— |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Margarine |
| 3 |
oz |
Cream cheese |
| 3/4 |
c |
Sugar |
| 2 |
|
Large eggs |
| 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla extract; *see note |
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.
1. 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
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