Nana's Christmas Pound Cake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Serves:
-
15
ingredients
- 226.79 g package cream cheese, softened
- 236.59 ml butter, softened
- 414.03 ml sugar
- 14.79 ml vanilla
- 29.58 ml brandy or 29.58 ml Bourbon
- 4 eggs
- 532.32 ml flour
- 14.79 ml cornstarch
- 2.46 ml baking powder
- 236.59 ml chopped pecans
- 118.29 ml candied cherry, diced
- 118.29 ml candied pineapple, diced
- 44.37 ml sugar
directions
- Cream the cream cheese and the butter together until light and fluffy.
- Gradually add the sugar and cream well.
- Add the vanilla and brandy (or bourbon), mixing well.
- Add the eggs one at a time,beating well after each addition.
- Set aside 1/4 cup flour.
- Sift the remaining 2 cups flour, cornstarch and baking powder together.
- Gradually add the flour mix to the batter, mixing well.
- Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
- (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
- Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
- Pour the cake batter into the bundt pan.
- Bake at 325 degrees for 30 minutes.
- Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
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RECIPE SUBMITTED BY
Georgia Girl
United States
As you can tell, I'm from Georgia---a rather tattered old Southern Belle by now,
but still feisty, I'll have you know!! I've
been married to the same DH for 35 years, and we have two sons. My sweet and lovely
stepdaughter has given us two little grand-
daughters who are the lights of our lives.
We had an antique shop for 7 years back in
the late 80's, and I think we are getting
back into the Biz next month--not a regular
shop again, but just doing some of the shows
once or twice a month. I love to read(I collect biographies),do needlepoint and cross-stitch, go antiqueing, and visit the
grandbabies. My very favorite cookbook is
"The Joy of Cooking" by Irma Rombauer. I got
it at my first bridal shower, and it's still the best for just basic good cooking.
I have tried to get rid of most of my pet
peeves in the hope that other people will
overlook my many faults if I overlook theirs--that's not to say that I don't want
to scream at people who are in the turn lane and don't watch for the turn arrow, but, hey, I have my windows rolled up and
they can't hear me, can they?? Since we are
retired, I have the month off thingie, but
if I had the $$$, I would take the train ride across Canada from Montreal to British
Columbia, visit with I hope our-soon-to-be
in-laws in Vancouver, drive down the Cali-
fornia coast to visit relatives in San Diego
then drive across the U.S. stopping to see
whatever we wanted to see.