Fruit Cocktail Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Found this recipe in a 1980 Bon Appetit magazine. It makes two 9x5-inch loaves. Ingredients:
1 (8 ounce) package cream cheese, room temperature |
1 cup margarine, room temperature |
1 1/2 cups sugar |
1 1/2 teaspoons vanilla |
4 eggs |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 (17 ounce) can fruit cocktail, drained |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 325 degrees.
2. Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
3. Coat generously with margarine.
4. Combine first 4 ingredients in a large bowl and blend well.
5. Add eggs one at a time, beating thoroughly after each addition.
6. Alternately add flour and baking powder, mixing well.
7. Fold in fruit cocktail and nuts.
8. Divide between pans.
9. Bake until tester comes out dry, about 1 hour.
10. Let cool 5- 10 mins before removing from pans.
11. Cool completely on rack.
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