Print Recipe

Fruited Pound Cake

RG

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


Instructions

  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.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.