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
• 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.