–MIX–
8 oz Softened cream cheese
1/2 lb Butter (or half butter, half
-margarine)
1 1/2 c Sugar
1 1/2 ts Vanilla
–ADD–
4 Eggs (beat well after each
-addition)
-SIFT AND ADD-
2 c Sifted flour
1 1/2 ts Baking powder
1 pn Salt
-COMBINE & FOLD INTO BATTER-
1/4 c Flour
3/4 c Cut up dates
3/4 c Mixed candied cherries and
-pineapple
1/2 c Chopped walnuts
I think I’ll also include here the recipe for the fruit poundcake. There’s
a story behind it. When we moved into our first house in Milwaukee, a
neighbor brought us over one of these cakes along with the recipe which she
had gotten from the previous owner of our home–a woman who had lived in
the house for 40 years (Mrs. Bailey). We love the cake and have baked it
often. It makes a perfect dessert for Christmas dinner. It’s not dark and
heavy like a traditional fruitcake, you don’t use any of those bitter
fruitcake fruits like candied peel (only candied cherries, candied
pineapple and dates), and the cake itself is fabulous. I have also used
this recipe to make a poppyseed cake. I left out the fruits and nuts, and I
added poppyseeds and a little lemon flavoring. It, too, was great.
Grease 10 inch tube pan, bundt pan or two disposable loaf pans. Fill pan
with batter and bake at 325 degrees F. for 1 hour and 20 minutes.
Frosting: Combine 1 cup powdered sugar and 2 tbsp cream. Drizzle over top
and sides of cake. (I usually don’t buy cream for just 2 tbsp. I melt about
1 tbsp butter and add another tbsp of milk–or enough milk to make a
consistency that will drizzle over the cake without running off onto the
plate.)
Yields
1 Servings