Sugarplum Bundt Cake

1 1/2 cups butter
1 1/2 cups granulated sugar
1 cup chopped candied cherries
1/2 cup golden raisins
1 small box instant lemon pudding mix
6 eggs
2 1/2 cups flour
1 1/2 cups chopped walnuts
Vanilla-buttercream frosting mix

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continuing to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into well-greased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving.