Walnuts And Cream Pound Cake

Recipe Ingredients

		Crust
1/3 cup	65g / 2.3oz	Margarine
1/2 cup	80g / 2.8oz	Packed brown sugar
3 tablespoons	45ml	All-purpose flour
2 tablespoons	30ml	Sugar
1/2 cup	46g / 1.6oz	Dried coconut
1/4 cup	36g / 1.3oz	Black walnuts - finely chopped
		Cake
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Margarine
3 oz	85g	Cream cheese
3/4 cup	148g / 5.2oz	Sugar
2 cups	396g / 13oz	Eggs (large)
1/4 cup	59ml	Milk
1 teaspoon	5ml	Vanilla 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.

Source:
Jo Anne Merrill

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