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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Course: cake / Number of Servings: 24 |
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Directions: For Pound Cake Beat cream cheese and butter in large bowl until smooth;
gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating
until light and fluffy after each addition. Mix in flour, salt and
vanilla.
Using clean beaters, beat egg whites in large bowl to soft peaks.
Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of
the egg whites into batter. Fold batter into remaining egg whites. Fold in
chopped glaceed fruit and pecans. Pour batter into greased and floured
12-cup fluted cake pan.
Bake at 325 until toothpick inserted in center of cake comes out clean,
about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire
rack and cool completely.
For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to
make glaze consistency.
To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed
cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to
1-1/2 hours before serving.
Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"1:30"
Ingredients:
1 Pound(s) CAKE
1 1/2 Package(s) (12 ounces) cream cheese; softened
16 Tablespoon(s) (2 sticks) unsalted butter; softened
3 Cup(s) granulated sugar; divided
6 eggs; separated
3 Cup(s) cake flour
1/4 Teaspoon(s) salt
1 Teaspoon(s) vanilla
1 Cup(s) coarsely chopped glaceed mixed fruit
2/3 Cup(s) chopped toasted pecans
1/4 pa (2 ounce) cream cheese; softened
1 Cup(s) powdered sugar
1 Teaspoon(s) (1 to 2) lemon juice or milk |
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