A nutty loaf cake with a layer of cream cheese in the centre. Wonderful with a cuppa anytime. Walnuts are used here, but a variety of other nuts would work a treat.
Although this recipe wasn't rated by anyone else, I decided to give it a try because it sounded so good....well...I wasn't dissappointed!!! This was very good and looks so pretty too!! I hope others give this a try. - 13 May 2003 (Review from Allrecipes US | Canada)
First of all, the directions for this are off. The ingredient list has 1 cup of white sugar (total) & the directions only call for 2/3 cup total. I didn't know what to do, so I added 2/3 c. sugar to step 4 instead of 1/3. Well...I didn't have any- I made it for my mother-in-law for her birthday. She just called & said it was FABULOUS & to never lose the recipe! WOW. I baked it at 325 for 1 hour with foil on top the last 20-30 minutes. I can't wait to bake one for ME.....once I can have a "splurge" day! - 10 Apr 2007 (Review from Allrecipes US | Canada)
I thought the dough was too thick, so I even rechecked the ingredients to see if I'd missed some of the liquid, but I hadn't. In the end, the bread loaf was good, not incredible, but good as well as aesthetically appealing. It looks like bakery bread - it's that pretty. Just remember to rap the loaf on the counter a few times before you put in in the oven to remove any air bubbles prior to baking. This is especially important at high elevations. I took the bread out at about 50 minutes, and next time I'd take it out 5 minutes sooner. I do, however, have a convection oven so things always bake a little more quickly. Just in case, check it at 50 minutes. - 23 Feb 2007 (Review from Allrecipes US | Canada)