-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
Chopped
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 lg Eggs
1/4 c Milk
1 ts 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.
Yields
1 servings