New Fangled Fruitcake W/white Chocolate

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Title: New Fangled Fruitcake W/white Chocolate
Categories: Cheesecakes, Fruits, Chocolate
Yield: 1 servings

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 9x5-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

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