The best delicious Walnuts & Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Walnuts & Cream Pound Cake recipe today!
Hello my friends, this Walnuts & Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Walnuts & Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Walnuts & Cream Pound Cake.
What Makes This Walnuts & Cream Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Walnuts & Cream Pound Cake.
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—- crust:;–
1/3 c Margarine
1/2 c Packed brown sugar
3 tb All-purpose flour
2 tb Sugar
1/2 c Dried coconut
1/4 c Black walnuts; finely choppe
—- cake:;—
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
3 oz Cream cheese
3/4 c Sugar
2 Large eggs
1/4 c Milk
1 ts Vanilla extract; *see note
Recipe by: Jo Anne Merrill Preparation Time: 1:15 * 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.
Yields
1 Servings
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