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Fruited Pound Cake



  • 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
  • 7 eggs
  • 4 1/2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup light rum


  1. Combine fruits and 1/2 cup rum; soak overnight.
  2. Drain fruits; add nuts; mix well.
  3. Cream cheese and butter.
  4. Add sugar; cream again.
  5. Beat in eggs one at a time.
  6. Sift together flour and baking powder.
  7. Fold 3 1/2 cups of flour mixture into cream cheese mixture alternately with 1/2 cup rum.
  8. Stir remaining flour mixture through fruits and nuts.
  9. Pour batter over fruit mixture; mix well.
  10. Pour into greased 10-inch tube pan.
  11. 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.
  12. Cool for 10 minutes; remove from pan; cool on rack.


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