1 cup candied pineapple, slivered
1 cup halved candied cherries
1/2 cup light rum
1 cup chopped pecans
1/2 cup blanched slivered almonds
16 ounces cream cheese, softened
2 cups softened butter
3 cups granulated sugar
7 eggs
4 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 cup light rum

Combine fruits and 1/2 cup rum; soak overnight.

Drain fruits; add nuts; mix well. Cream cheese and butter. Add sugar; cream again. Beat in eggs one at a time.

Sift together flour and baking powder. Fold 3 1/2 cups of flour mixture into cream cheese mixture alternately with 1/2 cup rum. Stir remaining flour mixture through fruits and nuts. Pour batter over fruit mixture; mix well. Pour into greased 10-inch tube pan. Bake at 325 degrees F for 2 hours and 10 minutes to 2 hours and 20 minutes. Cover top of cake with aluminum foil after 1 hour and 30 minutes. Cool 10 minutes; remove from pan; cool on rack.