Cream Cheese Fruitcake

Name: Cream Cheese Fruitcake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 8 ounces cream cheese; 4 eggs, room temperature; 2 cups flour; 2 teaspoons baking powder; 1 cup butter, room temperature; 1 teaspoon vanilla extract; 3/4-1 cup sugar; 1 teaspoon salt; 3 cups mixed nuts and dried fruit; 1/2 cup flour, to coat dried fruit

Submitted by Roxanne J.R.

"This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!"

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Ready In:: 1hr 10mins
Ingredients:: 10
Yields:: 1 loaf

ingredients

8 ounces cream cheese
4 eggs, room temperature
2 cups flour
2 teaspoons baking powder
1 cup butter, room temperature
1 teaspoon vanilla extract
³⁄₄ - 1 cup sugar
1 teaspoon salt
3 cups mixed nuts and dried fruit
¹⁄₂ cup flour, to coat dried fruit

directions

To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
Preheat the oven to 325°F
Cream the butter and sugar together. Mix in the cream cheese.
Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
Scrape your batter into the loaf pan, smoothing the top.
Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.

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RECIPE SUBMITTED BY

Roxanne J.R.

I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">

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