This is a recipe for what I call a “non fruit cake” fruit cake. Not being a big fan of many light fruit cakes, this one seems to hit the right note with many people. This recipe has been kicking around my family since the late seventies, or early eighties. No one has complained yet!
Cherry Christmas Cake
8 oz. Cream Cheese (softened)
1 cup softened butter
1.5 cups sugar
1 ts baking powder
1/2 cup chopped almonds
1.5 ts almond extract
1 1/3 cups flour, for cake
2/3 cup flour, to roll cherries and nuts in
3/4 cup well drained marachino cherries
Preheat oven to 325 degrees.
Cream butter, cream cheese, sugar and almond extract. Beat well. Add eggs, one at a time. Gradually add the 1.3 cups flour, along with baking powder. Coat cherries and nuts with remaining 2/3 cup flour. Add to cake mixture.
Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.