Fruited Pound Cake Ingredients
1 cup candied pineapple, slivered
1 cup halved candied cherries
1/2 cup light rum
1 cup chopped pecans
1/2 cup blanched slivered almonds
16 ounces cream cheese, softened
2 cups softened butter
3 cups granulated sugar
4 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 cup light rum Instructions
Combine fruits and 1/2 cup rum; soak overnight.
Drain fruits; add nuts; mix well.
Cream cheese and butter.
Add sugar; cream again.
Beat in eggs one at a time.
Sift together flour and baking powder.
Fold 3 1/2 cups of flour mixture into
cream cheese mixture alternately with 1/2 cup rum.
Stir remaining flour mixture through fruits and nuts.
Pour batter over fruit mixture; mix well.
Pour into greased 10-inch tube pan.
Bake at 325 degrees F for 2 hours and 10 minutes to 2 hours and 20 minutes. Cover
top of cake with aluminum foil after 1 hour and 30 minutes.
Cool for 10 minutes; remove from pan; cool on rack.
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