Walnuts and cream pound cake

1 servings

Ingredients

Quantity Ingredient
⅓ cup Margarine
½ cup Packed brown sugar
3 tablespoons All-purpose flour
2 tablespoons Sugar
½ cup Dried coconut
¼ cup Black walnuts -- finely
Chopped
1½ cup All-purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
½ cup Margarine
3 ounces Cream cheese
¾ cup Sugar
2 larges Eggs
¼ cup Milk
1 teaspoon Vanilla extract -- *see
Note

Directions

CRUST

CAKE

* Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred.

1. CRUST: Combine in mixing bowl the ⅓ cup margarine, softened, ½ cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside ¼ 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 1-½ cups flour with baking powder and salt. Set aside. 3. Cream together ½ cup butter or margarine and 3 ounces of cream cheese.

Gradually add ¾ 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.

Recipe By : Jo Anne Merrill

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