---------- Recipe via Meal-Master (tm) v8.05
       Title: New Fangled Fruitcake W/white Chocolate
  Categories: Cheesecakes, Fruits, Chocolate
       Yield: 1 servings
       2 c  Flour
     3/4 ts Baking powder
     1/4 ts Salt
       4    Eggs
       2 tb Rum
       2 tb Milk
   1 1/4 c  Unsalted butter; softened
       1 c  Sugar
       1 c  Coarsely chopped pecans
     1/3 c  Chopped pitted dried dates
            Dried cranberries
       1 c  Semisweet chocolate chips
       1    5 oz white chocolate candy b
            (broken into pieces
       8 oz Cream cheese; softened
       1 ts Lemon juice
            Pecan halves
   Recipe by: Los Angeles Times - Prodigy
   Combine flour, baking powder and salt in medium bowl. In
   another small bowl, beat together eggs, rum and milk. In
   food processor fitted with plastic blade, beat 1 cup butter
   until creamy. Slowly add sugar with processor running,
   occasionally scraping down bowl. When all sugar has been
   added, process 2 minutes more. Add egg mixture and beat 1
   minute. Add flour mixture, 1/3 at time, until thoroughly
   mixed. Pulsing on and off, quickly fold in pecans, dates,
   1/2 cup dried cranberries and chocolate chips. Turn mixture
   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 1/4 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