Exotic Pound Cake

• 3 ounces candied pineapple, diced
• 3 ounces candied papaya, diced
• 3 ounces candied apricots, diced
• 1 1/4 cups all-purpose flour, sifted.
• 1 vanilla bean, split lenghthwise use seeds only
• 9 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3 large eggs
• 1/2 teaspoon baking powder
• 2 tablespoons rum

1. Preheat oven to 450u0b0F.
2. In a mixing bowl combine the fruit with 3 tablespoons of flour to coat.
3. Sprinkle with Vanilla seeds and mix.
4. Cream butter and sugar until light and fluffy.
5. Stir in eggs one at a time.
6. Add remaining flour and baking powder and mix until smooth.
7. Gently fold in fruit mixture.
8. Bake in a 8 1/2 inch loaf pan for 5 minutes.
9. Lower the oven temp to 350 F and continue baking for 40 to 50 minutes more.
10. Remove from oven and sprinkle with rum.
11. Let cool and serve at room temperature.

candied pineapple, candied papaya, candied, flour, vanilla bean, butter, sugar, eggs, baking powder, rum

Taken from www.food.com/recipe/exotic-pound-cake-112806 (may not work)