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This buttery pound cake, filled with dried fruit, is a family favorite during the holiday season.
Heat oven to 350°F. Grease bottoms only of 2 mini- (5 3/4x3-inch) loaf pans. Set aside.
Combine butter, sugar and cream cheese in bowl. Beat at medium speed until well mixed. Add eggs and 1 teaspoon almond extract; continue beating until well mixed. Stir in 1/2 cup flour blend and baking powder. Add milk; stir until well mixed. Combine remaining flour blend and dried fruit in small bowl; stir into batter.
Pour into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Combine powdered sugar and 1/4 teaspoon almond extract in bowl. Stir in enough water for desired glazing consistency. Spoon glaze over mini loaves.
Dietary Fiber: 1g
Excellent light flavor every one loves the taste Easy to make comes out perfect every timeMake it often goes real fast DELICIOUS !!!Thank You
ABSOLUTELY FANTASTIC You won't believe how delicious this cake is until you try it, it's moist and soooo flavorfulBest fruity cake we've ever had . Our hats off to you for creating this one , Great Job !!!Thank You
ABSOLUTELY FANTASTIC You won't believe how delicious this cake is until you try it, it's moist and soooo flavorfulBest fruity cake we've ever had . Our hats off to you for crating this one , Great Job !!!Thank You
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1733
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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