Buttery Fruited Pound Cake

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  • 1 1/2 cups sugar
  • 1 cup butter, softened (no substitutes)
  • 4 ounces cream cheese, softened
  • 6 eggs
  • 1 tablespoon freshly grated orange peel
  • 1 tablespoon vanilla extract
  • 1 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup green candied cherries, coarsely chopped
  • 1/2 cup red candied cherries, coarsely chopped
  • 1/2 cup raisins


  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon rum extract
  • 3 to 4 teaspoons milk
  • Green and/or red candied cherries, if desired


  1. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt or 10-inch tube pan; set aside.
  2. Combine sugar, butter, cream cheese, eggs, orange peel, vanilla extract and 1 teaspoon rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in 1/2 cup green candied cherries, 1/2 cup red candied cherries and raisins.
  3. Spoon batter into prepared pan. Bake for 60 to 70 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan.
  4. Cool completely.
  5. Combine confectioners' sugar, 1/2 teaspoon rum extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. Garnish with additional green and red candied cherries, if desired.

Yield: 16 servings

Nutrition Facts (1 serving): Calories: 400, Fat: 16g, Cholesterol: 120mg, Sodium: 190mg, Carbohydrates: 57g, Dietary Fiber: 1g, Protein: 6g

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