3 cups all-purpose flour
2 teaspoons Calumet Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped Planters Pecans
1/2 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
2 cups Kraft Shredded Sharp Cheddar Cheese
1/2 cup butter or margarine
1 cup granulated sugar
2 large eggs
1 cup applesauce
1 (3-ounce) package Philadelphia Cream Cheese, softened
3 to 4 tablespoons milk
1 teaspoon brandy extract
2 1/2 cups sifted powdered sugar
Mix flour, baking powder,
cinnamon, salt and nutmeg in medium bowl.
Mix pecans, dates and
cherries in large bowl; stir in 1 cup of the flour mixture and
cheese.
Beat butter and granulated
sugar in large bowl with electric mixer on medium speed until
light and fluffy. Add eggs, 1 at a time, mixing well after each
addition. Add remaining flour mixture alternately with applesauce,
mixing well after each addition. Gently stir in cheese mixture.
Pour batter into well-greased
12-inch tube pan or fluted tube pan.
Bake at 325°F for
1 hour and 10 minutes. Cool 10 minutes; remove from pan. Cool
completely.
Mix cream cheese, milk
and extract until well blended. Gradually add powdered sugar,
beating until light and fluffy after each addition. Serve over
cake.
Makes 16 servings.
Take a Shortcut:
To speed-soften 3-ounce cream cheese, microwave on HIGH for 5
to 10 seconds.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
