Nana's Christmas Pound Cake

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READY IN: 2hrs 20mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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