- Cooking Time:
- Preparation Time:
- 2 sticks (1 cup) margarine, softened
- 1 stick (1/2 cup) butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups sugar
- 6 large whole eggs, at room temperature
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon McCormick langka flavoring (available in oriental stores)
- 2 pcs canned/bottled nangka fruit, cut in small strips
- 2/3 cup coarsely chopped cashew nuts
- Grease and flour a 10-inch or 12-cup tube or bundt pan; set aside.
- Using an electric mixer, beat the margarine, butter and cream cheese together until light and fluffy. Add sugar and continue beating for 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in flour, baking soda, salt, vanilla, langka flavoring and mix until just blended. Fold in nangka and cashew nuts by hand. Don't overmix.
- Spoon the batter in prepared pan and bake in preheated 325 F for about 1 hour and 30 minutes. Check cake for doneness after 1 hour and 15 minutes and every 5 or 10 minute intervals. Cool cake in pan on a cooling rack for 10 minutes, then remove it from the pan to cool completely. To serve, you may dust with confectioners' sugar or drizzle with store-bought caramel glaze/syrup (this made the cake taste even better!)
NotesI enjoyed this nangka (jackfruit) and cashew flavors courtesy of Magnolia (popular Philippine brand) Ice cream. So when I have a craving for ordinary pound cake, I infuse some "nangkasuy" flavors in the batter.