1 c butter
8 oz cream cheese
1 1/2 c sugar
1 tbsp vanilla extract
1 tsp almond extract
4 eggs
2 1/4 c flour, divided
1 1/2 tsp baking powder
2 c assorted dried/candied fruit
1/2 c chopped nuts
1/4 c rum
Grease and flour 5 mini loaf pans (cut parchment to fit bottom) or 1 tube pan. Preheat oven to 325 degrees. Beat butter, cream cheese, sugar, vanilla extract, and almond extract. Add eggs, one at a time, beating well after each addition. Add 2 c flour and baking powder. In a separate bowl, toss 1/4 c flour, fruit, and nuts until all coated. Fold into batter. Pour batter into prepared pan(s). If using mini loaf pans, a little more than 3 #10 dishers will go into each pan. Bake for 45 minutes (mini loaves) or 1 hour and 20 minutes (tube pan). Cool in pan for 5-10 minutes. Remove from pan and set on wire rack. Brush top and sides of cake with rum. Cool completely then wrap with plastic wrap.