Holiday cheddar date cake

 
                         HOLIDAY CHEDDAR DATE CAKE
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cakes                            Cheese
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Butter -- room temperature
    1 1/2   c            Light brown sugar -- packed
    4                    Eggs -- lg
    1       c            Cheddar -- sharp, shredded
    3 1/2   c            Unbleached flour
      1/2   t            Baking soda
    1       t            Salt
    1       t            Cinnamon -- ground
      1/4   t            Cloves -- ground
   16       oz           Dates -- pitted,finely
                         chopped
    2       c            Pecans -- chopped
    4       oz           Candied cherries -- halved,1jar
    2       c            Raisins -- golden
    1       c            Milk
                         --------decorations---------
    4                    Candied pineapple slices
   12                    Almonds -- whole blanched
 
   *  You can make a decorative design on the top of the cake by
   quartering    the candied Pineapple Slices and using the whole
   almonds, if desired.
   ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch
   tube pan; set aside.  In a large bowl, beat the butter and brown sugar
   with an electric mixer on medium, until well blended.  Add the eggs,
   one at a time, beating well after each addition.  Beat in the cheddar
   cheese.  Sift the flour, baking soda, salt, cinnamon and cloves into a
   medium bowl.  In another medium bowl, combine the dates, pecans,
   cherries and raisins.  Add 2 Tbls of the flour mixture, tossing
   lightly to coat the fruit and nuts. Alternately beat the remaining
   flour mixture and milk into the butter mixture until well blended.
   Stir in the floured fruit mixture by hand until distributed throughout
   the batter.  Turn into the prepared pan. Bake for 2 to 2 1/2 hours in
   the preheated oven until the cakes shrinks from the side of the pan
   and the top springs back when lightly pressed. Cool for 15 minutes in
   the pan on a wire rack then remove from the pan. Cool completely on
   the wire rack.  When cool, store in a container with a tight lid for
   up to 6 weeks.  To serve, cut into thin slices.
  
 
 
                    - - - - - - - - - - - - - - - - - -