Prep Time: twenty minutes
Total Time: 55 minutes
Ingredients:
1-3/4 cups all-purpose flour
two teaspoons baking powder
1/4 teaspoon salt
one package (8 ounces) cream cheese, at room temperature
one cup sugar
1/2 cup (one stick) unsalted butter, at room temperature
two teaspoons vanilla
three eggs
one cup dried pineapple, finely chopped
one cup dried apricots, finely choppe
one cup dried cranberries, coarsely chopped
one cup chopped pecans
Cream Cheese Frosting (recipe follows)
Preparation:
Heat oven to 350 degrees F. Grease and flour 6 mini bundt or loaf pans or six 6-ounce glass custard cups.
Beat together cream cheese, sugar, butter and vanilla in a medium-size bowl until blended and smooth. Beat in eggs, separately, until well mixed. Gradually add flour mixture to egg mixture until blended.
Combine flour, baking powder, and salt in a small bowl.
Drizzle frosting evenly over cakes. Sprinkle with reserved dried fruit and nuts.
Reserve one tablespoon each of dried pineapple, apricots, cranberries, and pecans for garnish. Stir remaining dried fruit and nuts in to batter until blended. Divide batter evenly among prepared pans. Run a knife through batter to remove any air pockets. Bake in heated 350-degree oven 35 to 40 minutes or until a wooden pick inserted in centers comes out tidy. Cold cakes in pans on wire racks ten minutes. Turn cakes out on racks to cold .
Cream Cheese Frosting
Beat together two tablespoons softened cream cheese and one tablespoon fresh lemon juice in a medium-size bowl until smooth. Sift in 2/3 cup confectioners' sugar; beat to combine. Beat in 1/4 cup heavy cream and one teaspoon vanilla until blended and smooth. If thick, add one tablespoon milk to narrow. Makes about one cup.
Yield: 6 cakes (two servings each)
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