Recipe for cooking fruited pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Fruited Pound Cake

1 c. candied pineapple, slivered
1 c. halved candied cherries
1/2 c. light rum
1 c. chopped pecans
1/2 c. blanched slivered almonds
16 oz. cream cheese, softened
2 c. softened butter
3 c. sugar
7 eggs
4 1/2 c. sifted all-purpose flour
1 Tbsp. baking powder
1/2 c. light rum

Combine fruits and 1/2 c. rum; soak overnight.

Drain fruits; add nuts; mix well. Cream cheese and butter. Add sugar; cream again. Beat in eggs one at a time.

Sift together flour and baking powder. Fold 3 1/2 c. of flour mixture into cream cheese mixture alternately with 1/2 c. rum. Stir remaining flour mixture through fruits and nuts. Pour batter over fruit mixture; mix well. Pour into greased 10-in. tube pan. Bake at 325 degrees F for 2 hours and 10 mins. to 2 hours and 20 mins.. Cover top of cake with aluminum foil after 1 hour and 30 mins.. Cool 10 mins.; remove from pan; cool on rack.