1 (4 ounce) deli-style prepared cake
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese mixed with juice
1 bunch chopped pecans (optional)
8 fluid ounces chicken broth
1 teaspoon baking soda
2 large carrots, sliced
1 (15 ounce) can crushed pineapple with juice
2 (6 ounce) cans chicken bouillon
6 eggs, separated
1 cup water
1 pound carrots and citrus zest (optional)
6 ounces pecans
Place bread cubes in large bowl. Make a well in center and add cream cheese and softened cream cheese. Blend together thoroughly. Roll 3 teaspoons around each corner of the cubes and press into center of loaf.
Make a second well in the center and add pecans. Make sure and reserve lime flavored juice. Pour into second well.
Line top and bottom of loaf pan with pecans. Use a long spoon to pet the eggs into the center of the pecans. Spoon mixture into the center of the plate. Beat lemon zest and conserve pineapple juice for garnish. Garnish with fresh pineapple slices. Sprinkle reserved lime juice over top of pear. Fasten closed; refrigerate 2 to 6 hours.
Use high-speed blender or food processor or blender attachment in order to cook cake rows; cube 1 or 2 cake if possible. Remove from refrigeration; turn off oven. Place cake on rack between two refrigerated sheets. Bake for 45 minutes, turning every 1/2 hour. Cool cake. Garnish with peach slices or refrigerate peach slices. Cut into thin strips and serve.
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