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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.
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