Ingredients
- 4 eggs
- 3/8 at time
- 250 gr flour
- 240 gr semisweet chocolate chips
- 240 ml butter until creamy
- 200 gr sugar
- 170 gr butter (unsalted)
- 160 gr chocolate candy b (white)
- 140 gr coarsely pecans (chopped)
- 230 ml cream cheese
- 80 gr cranberries (dried)
- 50 gr pitted dates (chopped dried)
- 30 ml milk
- 30 gr rum
- 5 ml lemon juice
- 3 gr baking powder
- 1 gr salt
into buttered and floured 9x5-inch loaf pan. Bake at 325 degrees 1 hour and 10 minutes, or until golden. Cool cake in pan on rack 10 minutes. Remove from pan and finish cooling on wire rack. Melt white chocolate, stirring constantly, in top of double boiler set over hot, not boiling water. Set aside. Beat cream cheese in medium bowl until smooth. Mix in remaining quarter cup butter, lemon juice and melted white chocolate. Generously frost top of cake, letting some frosting ooze down sides. Garnish with pecans and more dried cranberries. Makes 1 loaf. Copyright Los Angeles Times ----
