INGREDIENTS

INSTRUCTIONS

From: mark@alexr.co.uk  Date: Sun, 25 Feb 1996 00:00:24 GMT RITA TAULE
(BTVC62A)  For crust: Put pecans in small bowl with butter and
microwave on high  1-1/2 minutes.  Stir dry ingredients together in
10-inch springform  pan. Add butter and nuts and mix well. Pat onto
bottom and sides.  For filling: Beat cream cheese until light.  Add
sugar and beat until  light and fluffy. Add eggs one at a time; beating
after each. Add  remaining ingredients except berries and mix well.
Pour into pan.  Drop berries on top and push down with fork so that
batter covers  them. Bake at 350 for 1-1/2 hours in which a pan of
water has been  placed on the bottom rack. Remove from oven and run
knife around the  edge to loosen from pan and prevent a cracked cake
when cooling.  For topping: 1 pint raspberries 1/2 cup water 1/2 cup
sugar 1/4 cup  cornstarch 2 Tbl rum (optional) Stir sugar and
cornstarch WELL in  saucepan. Add berries and water and cook over
medium heat until thick  and bubbly. Stir in rum. Pour over cooled
cake. (I refrigerate the  cake for a day first, then put topping on
just before serving).  This recipes is from Ann Raisler.
MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES LIST SERVER  MM-RECIPES
DIGEST V3 #56  From the MealMaster recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 648
Calories From Fat: 366
Total Fat: 41.8g
Cholesterol: 117.1mg
Sodium: 381mg
Potassium: 250mg
Carbohydrates: 61.7g
Fiber: 4.8g
Sugar: 39.4g
Protein: 8.2g