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Walnuts And Cream Pound Cake

Type: Nuts
Courses: Breakfast, Dessert
Serves: 8 people

Recipe Ingredients

1/3 cup 65g / 2.3ozMargarine
1/2 cup 80g / 2.8ozPacked brown sugar
3 tablespoons 45mlAll-purpose flour
2 tablespoons 30mlSugar
1/2 cup 46g / 1.6ozDried coconut
1/4 cup 36g / 1.3ozBlack walnuts - finely chopped
1 1/2 cups 93g / 3.3ozAll-purpose flour
1 1/2 teaspoons 7.5mlBaking powder
1/2 teaspoon 2.5mlSalt
1/2 cup 99g / 3.5ozMargarine
3 oz 85gCream cheese
3/4 cup 148g / 5.2ozSugar
2 cups 396g / 13ozEggs (large)
1/4 cup 59mlMilk
1 teaspoon 5mlVanilla extract - *see note

Recipe Instructions

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.

5. Bake in preheated 325F 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.

6. Serve this delicious cake as is, or use a lemon sauce over.

Jo Anne Merrill


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