Holiday Cheddar Date Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Holiday Cheddar Date Cake
Categories: Cakes, Cheese
Yield: 20 Servings

3/4 c Butter; room temperature
1 1/2 c Light brown sugar; packed
4 ea Eggs; lg
1 c Cheddar; sharp, shredded
3 1/2 c Unbleached flour
1/2 ts Baking soda
1 ts Salt
1 ts Cinnamon; ground
1/4 ts 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
1 x --------decorations---------
4 ea Candied pineapple slices
12 ea 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.
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++++ 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.

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