Nutty Cream Cheese

Recipes for cake are wonderful testaments to the generations of bakers before us. Most cake recipes have been handed down from great-grandmothers to grandmothers to mothers, and passed between friends and family.  The Nutty Cream Cheese Cake recipe is an award winning cake that my mother found in the newspaper, in the early seventies.  We have been making this rich cake, for special occasions ever since.   Bake this winner, then light the candles and sing!

Nutty Cream Cheese Cake

1 cup butter

2 cups Sugar

4 oz. cream cheese

4 eggs, separated

½ cup water

½ tsp. vanilla extract

½ tsp. rum flavoring

1 cup buttermilk

½ tsp. salt

2 ½ cups flour

1 tsp. baking powder

Line 3 -8 inch pans or 2-9 inch cake pans with wax paper.  Cream butter, sugar and cream cheese together; add egg yolks one at a time; beating after each addition, add flavorings, water and buttermilk beat at medium speed until mixed.  Sift all dry ingredients together and add to mixture. Beat egg whites until stiff.  Fold in egg whites, and bake 40 minutes at 350 degrees.  This is a moist cake.  Frost with Butter Pecan Frosting.

Buttered Pecan Frosting

8 tsp. butter

4 oz. cream cheese

1 -2 Tbsp. evaporated milk

1 lb. 10x sugar

1 ½ cup pecans

Cream together 5 Tbsp. butter, cream cheese and 10X sugar.  Add milk to bring frosting to desired creaminess.  Brown pecans in 3 tsp. butter. Frost between each layer, and sprinkle with buttered nuts.  Frost the top of cake and sprinkle with nuts.

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