2 c Flour
3/4 ts Baking powder
1/4 ts Salt
4 Eggs
2 tb Rum
2 tb Milk
1 1/4 c Unsalted butter; softened
1 c Sugar
1 c Coarsely chopped pecans
1/3 c Chopped pitted dried dates
Dried cranberries 1 c Semisweet chocolate chips
1 5 oz white chocolate candy b
-ar (broken into pieces 8 oz Cream cheese; softened
1 ts Lemon juice
Pecan halves Recipe by: Los Angeles Times – Prodigy Combine flour, baking powder and salt in medium bowl. In another small bowl, beat together eggs, rum and milk. In food processor fitted with plastic blade, beat 1 cup butter until creamy. Slowly add sugar with processor running, occasionally scraping down bowl. When all sugar has been added, process 2 minutes more. Add egg mixture and beat 1 minute. Add flour mixture, 1/3 at time, until thoroughly mixed. Pulsing on and off, quickly fold in pecans, dates, 1/2 cup dried cranberries and chocolate chips. Turn mixture
into buttered and floured 9×5-inch loaf pan. Bake at 325 degrees 1 hour and 10 minutes, or until golden. Cool cake in pan on rack 10 minutes. Remove from pan and finish cooling on wire rack. Melt white chocolate, stirring constantly, in top of double boiler set over hot, not boiling water. Set aside. Beat cream cheese in medium bowl until smooth. Mix in remaining 1/4 cup butter, lemon juice and melted white chocolate. Generously frost top of cake, letting some frosting ooze down sides. Garnish with pecans and more dried cranberries. Makes 1 loaf. Copyright Los Angeles Times —–