Baking · Newfoundland
Cream Cheese Fruit Cake
A pound of butter and a block of cream cheese carrying raisins, cherries and mixed fruit. Two hours at 275.
Total
2 hr 20 min
Prep
20 min
Cook
2 hr
Oven
275°F / 135°C
Ingredients
- ½ lb butter
- 1 pkg cream cheese (8 oz)
- 1 ½ cups sugar
- 4 eggs
- 1 ½ tsp vanilla
- 1 ½ tsp baking powder
- 2 ¼ cups flour
- 1 pkg raisins
- ½ lb cherries
- ⅛ cup mixed fruit
Method
- Have the butter and cream cheese at room temperature. Grease and line the pan.
- Cream the butter and cream cheese together, then beat in the sugar.
- Add the eggs one at a time, beating well after each. Stir in the vanilla.
- Mix the flour and baking powder and add to the batter.
- Coat the raisins, cherries and mixed fruit in a little flour and fold them through.
- Bake at 275 for 2 hours.
Notes
She wrote the title as Cream Cheese Cake, but it is a fruit cake. Renamed here so it is not confused with a cheesecake.
Ingredients and the bake only, no method. The method here is the ordinary one for a cake like this.
A second column of numbers runs down the right of her page where she scaled it up: 1 1/2 cups butter, 1 1/2 pkgs cream cheese, 2 1/4 cups sugar, 6 eggs, 2 1/4 tsp vanilla, 2 1/4 tsp baking powder, 3 1/3 cups flour.
Source: Nan's recipe book
wolfeats.ca/recipes/cream-cheese-fruit-cake/