- 250 grams cream cheese, room temperature
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 cup chopped nuts, walnuts or pecans
- 2 cups glace mix
- In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.
- Add the eggs one at a time and blend into the mixture.
- Add the vanilla and incorporate well.
- Add 2 cups of the flour and baking powder, and continuing to use the mixer, blend well into the butter and cream cheese mixture.
- In a small bowl, toss the glace mix and the nuts with 1/4 cup of flour. Be sure to toss well to coat every piece in the bowl.
- Add the flour-covered nuts and fruit to the batter and fold in with a spatula.
- Grease and flour a bundt cake pan and pour in the batter.
- Bake at 325 degrees for 60 minutes.
- Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.
- Cool completely; dust with confectioner’s sugar and enjoy!
