Cream Cheese Fruitcake

     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.

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