*  Exported from  MasterCook  *
 
                        Walnuts and Cream Pound Cake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :1:15
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---- Crust: ----
      1/3  cup           margarine
      1/2  cup           packed brown sugar
    3      tablespoons   all-purpose flour
    2      tablespoons   sugar
      1/2  cup           dried coconut
      1/4  cup           black walnuts -- finely chopped
                         ---- Cake: -----
    1 1/2  cups          all-purpose flour
    1 1/2  teaspoons     baking powder
      1/2  teaspoon      salt
      1/2  cup           margarine
    3      ounces        cream cheese
      3/4  cup           sugar
    2                    large eggs
      1/4  cup           milk
    1      teaspoon      vanilla extract -- *see note
 
 * 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.

Plain Text Version of This Recipe for Printing or Saving