Walnuts & cream pound cake

Yield: 1 Servings -

Ingredients:

1/3 c Margarine
1/2 c Packed brown sugar
3 tb All-purpose flour
2 tb Sugar
1/2 c Dried coconut
1/4 c Black walnuts; finely choppe ---- cake:;---
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
3 oz Cream cheese
3/4 c Sugar
2 Large eggs
1/4 c Milk
1 ts Vanilla extract; *see note

Instructions:

Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred. 1. CRUST: Combine in mixing bowl the 1/3 cup margarine softened 1/2 cup brown sugar 3 tablespoons flour 2 tablespoons sugar coconut and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing cake. 2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside. 3. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add eggs one at a time beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture. 4. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely upside down on wire rack. Serve this delicious cake as is or use a lemon sauce over.