Desserts

Lemon Tropical Pound Cake

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photo by:

kraft

simplemente muy rica

posted by

pochita5

on 11/26/2005

time

prep:

20 min

total:

1 hr 50 min

servings

total:

12 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup (1 stick) butter or margarine, softened

1-1/2

cups granulated sugar

eggs

cups flour

1-1/2

tsp. CALUMET Baking Powder

pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1-1/2

cups chopped dried fruit (mango, papaya and pineapple), divided

cup PLANTERS Chopped Pecans, divided

cup powdered sugar

Tbsp. lemon juice

Make It

PREHEAT oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, baking powder and dry gelatin mix, mixing on low speed until well blended. Stir in 1 cup of the dried fruit and 1/2 cup of the pecans. Pour into greased parchment paper-lined 9-inch square baking pan.

BAKE 1 hour or until toothpick inserted in center comes out clean and cake is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.

MIX powdered sugar and lemon juice; spread over top and sides of cake. Top cake with remaining 1/2 cup dried fruit and 1/2 cup pecans.

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you enjoy a serving of this cake!

Substitute

You can substitute a slightly larger size pan for the one called for in the recipe. Try using 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.

Substitute

Prepare as directed, substituting chopped PLANTERS Walnuts for the pecans.