Mrs Baileys Fruit Poundcake

Mrs Baileys Fruit Poundcake Ingredients

MIX	2 c Sifted flour
8 oz Softened cream cheese	1 1/2 ts Baking powder
1/2 lb Butter (or half butter, half	1 pn Salt
1 1/2 c Sugar	COMBINE & FOLD INTO BATTER
1 1/2 ts Vanilla	1/4 c Flour
ADD	3/4 c Cut up dates
4 Eggs (beat well after each	3/4 c Mixed candied cherries and
SIFT AND ADD	1/2 c Chopped walnuts

Instructions for Mrs Baileys Fruit Poundcake

I think Ill also include here the recipe for the fruit poundcake. Theres 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. Its not dark and heavy like a traditional fruitcake, you dont 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 dont 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.) Posted to EAT-L Digest 16 Dec 96 From: Deborah Kirwan Date: Tue, 17 Dec 1996 09:26:37 +0000

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Butter	Cherries	Cream Cheese
Eggs	Flour	Salt	Sugar
Vanilla	Walnut

for flavor and categorization

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