Walnuts & Cream Pound Cake Recipe
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Ingredients : Walnuts & Cream Pound Cake Recipe
CRUST
1/3 cup Margarine
1/2 cup Packed brown sugar
3 tbsp All-purpose flour
2 tbsp Sugar
1/2 cup Dried coconut
1/4 cup Black walnuts, finely choppe
CAKE
1 1/2 cup All-purpose flour
1 1/2 tsp Baking powder
1/2 tsp Salt
1/2 cup Margarine
3 oz Cream cheese
3/4 cup Sugar
2 Large eggs
1/4 cup Milk
1 tsp Vanilla extract, *see note
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.
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