• 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
  1. Grease and flour a 10-inch or 12-cup tube or bundt pan; set aside.
  2. 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.
  3. 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!)
I 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.