Buttery Fruited Pound Cake

Makes 16 servings.

Cake:
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

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

Heat oven to 350 degrees F. Grease and flour 12-cup Bundt or 10-inch tube pan; set aside.

Combine sugar, butter, cream cheese, eggs, orange peel, vanilla 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.

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. Cool completely.

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.

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