*  Exported from  MasterCook II  *
 
                         Holiday Cheddar Date Cake
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cakes                            Cheese
                 Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           Butter -- Room Temperature
    1 1/2  cups          Light Brown Sugar -- Packed
    4      each          Eggs -- Lg
    1      cup           Cheddar; Sharp -- Shredded
    3 1/2  cups          Unbleached Flour
      1/2  teaspoon      Baking Soda
    1      teaspoon      Salt
    1      teaspoon      Cinnamon -- Ground
      1/4  teaspoon      Cloves -- Ground
   16      ounces        Dates; Pitted -- Finely Chopped
    2      cups          Pecans -- Chopped
    4      ounces        Candied Cherries;Halved -- 1jar
    2      cups          Raisins -- Golden
    1      cup           Milk
                         -----DECORATIONS, *-----
    4      each          Candied Pineapple Slices
   12      each          Almonds -- Whole Blanched
 
 *  You can make a decorative design on the top of the cake by quartering the 
 candied Pineapple Slices and using the whole almonds, if desired.
 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; 
 set aside.  In a large bowl, beat the butter and brown sugar with an electric 
 mixer on medium, until well blended.  Add the eggs, one at a time, beating 
 well after each addition.  Beat in the cheddar cheese.  Sift the flour, baking
 soda, salt, cinnamon and cloves into a medium bowl.  In another medium bowl, 
 combine the dates, pecans, cherries and raisins.  Add 2 Tbls of the flour 
 mixture, tossing lightly to coat the fruit and nuts.
 Alternately beat the remaining flour mixture and milk into the butter mixture 
 until well blended.  Stir in the floured fruit mixture by hand until 
 distributed throughout the batter.  Turn into the prepared pan.
 Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from 
 the side of the pan and the top springs back when lightly pressed.
 Cool for 15 minutes in the pan on a wire rack then remove from the pan.
 Cool completely on the wire rack.  When cool, store in a container with a 
 tight lid for up to 6 weeks.  To serve, cut into thin slices.
 
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