Title: Fruited Pound Cake
Categories: Cake Holiday
Yield: 8 Servings
| 3/4 | c | Butter |
| 1 | c | Sugar |
| 2 | | Eggs |
| 2 | | Egg yolks |
| 1/3 | c | Rum, dark |
| 1 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 3/4 | c | Raisins, golden |
| 1/2 | c | Walnuts; coarsely chopped |
| 1/3 | c | Candied cherries; red and green, halved |
Preheat oven to 350 F. Cream butter and sugaar until light and fluffy. Add
eggs, egg yolks, and rum; beat until very light in color (about 5 minutes).
Sift together flour and baking powder. Sprinkle 2 tablespoons of flour
mixture over raisins to keep them from sinking to the bottom of the pan.
Gently fold remaining flour mixture into creamed mixture. Fold in raisins
and walnuts. Pour half of batter into greased & floured
8-1/2"x4-1/2"x2-3/4" loaf pan. Spread cherries on top and add remaining
batter. Bake 1 hour, until top is golden brown and toothpick inserted in
center comes out clean. Cool in pan 15 minutes, then remove cake from pan
and cool on wire rack.