Sugar-Plum Cake

• 1 1/2 c. soft butter
• 6 eggs
• 1 1/2 c. sugar
• 2 1/2 c. flour
• 1 c. chopped candied cherries
• 2 c. slivered almonds
• 1/2 c. flaked coconut
• 1/2 c. golden raisins
• 1 pkg. one-layer size cherry frosting mix
• 1 (4 serving) instant lemon pudding mix

1. Cream butter in large mixer bowl at high speed of mixer.
2. Add eggs, one at a time, beating well after each.
3. Gradually add sugar. Continue creaming at high speed until light and fluffy.
4. By hand, fold in flour, cherries, almonds, coconut and raisins; then fold in frosting mix and pudding mix.
5. Pour batter into well-greased Bundt pan, 10-inch tube pan or 2 loaf pans.
6. Bake at 350u0b0 for 60 to 65 minutes.
7. Do not invert!
8. Cool 2 hours and remove from pans.

butter, eggs, sugar, flour, candied cherries, almonds, flaked coconut, golden raisins, onelayer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832996 (may not work)