Holiday Pound Cake

• 1 (8 oz.) pkg. cream cheese
• 1/2 lb. margarine or butter
• 1 3/4 c. sugar
• 1 Tbsp. vanilla and brandy flavorings
• 4 large eggs or 5 small
• 2 1/4 c. sifted cake flour
• 1/2 c. chopped pecans
• 1/2 tsp. baking powder
• 1 c. candied fruits (red and green cherries; yellow and green pineapple)
• 1/2 c. finely chopped pecans

1. Toss candied fruits and nuts with 1/4 cup flour.
2. Set aside. Blend cream cheese, margarine, sugar and flavorings.
3. Add eggs, one at a time. Gradually add remaining flour mixed with baking powder. Fold in candied fruits and 1/2 cup nuts.
4. Heavily coat whole pan with shortening.
5. Do not flour. Sprinkle other 1/2 cup nuts on bottom of pan and pour batter on top of them. Bake in a 9-inch tube pan at 325u0b0 for 30 minutes. Reduce heat to 300u0b0 and bake for 1 hour and 10 minutes. Cake does not rise very high. Can also be baked in a Bundt pan.

cream cheese, margarine, sugar, vanilla, eggs, cake flour, pecans, baking powder, candied fruits, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=74885 (may not work)