Buttery Fruit Cake
This buttery pound cake, filled with candied fruit, is especially nice during the holiday season.
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How to make
Heat oven to 350°F. Grease and flour 6 mini (5 3/4x3-inch) loaf pans. Set aside.
Combine sugar and butter in large bowl. Beat until light and fluffy. Add cream cheese and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Stir in 1 1/4 cups flour and baking powder. Mix until well combined. Stir in remaining flour, candied fruit, and walnuts; mix until just combined.
Spoon batter into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans. Cool completely.
Two greased and floured 8x4-inch loaf pans can be substituted for mini loaf pans. Bake 50-60 minutes.
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