Fruited Pound Cake

Directions

1. 1
   Cream
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   butter
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   and
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   cream cheese.
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   Gradually add sugar, beating until
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   light
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   and
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   fluffy. Add
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   eggs,
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    one at a time, beating well after each one.
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    Combine 1 3/4 cups flour and the baking
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    powder.
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    Gradually add
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    to
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    creamed
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    mixture and beat until
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    well
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    blended.
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    Dredge
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    lemon rind, candied fruit, raisins, dates
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    and pecans with remaining 1/2 cup flour.
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    Stir to coat well.
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    Stir mixture into batter.
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    Spoon into greased and floured 10-inch
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    tube
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    pan.
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    Bake
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    at
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    325°
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    for 1 hour and 20 minutes, or until done.
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    Cool about 10 minutes before removing from pan.
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    Dust top of cake with powdered sugar.
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    Garnish with candied cherries and pineapples.
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    Very good for the holidays.