3 1/2 c. unbleached flour, sifted
3 1/2 tsp. baking powder

Sift the above together and set aside.

3 sticks butter (Land-O-Lakes), softened
12 oz. Philadelphia cream cheese, softened
1 lb. 10X confectioners' sugar
6 extra large eggs
2 tsp. vanilla extract
3 tsp. rum extract
10 oz. cherries with stems, remove stems and drain on paper towel, cut in 4 pieces
1 1/2 c. walnuts, cut in 8 pieces
1/2 c. golden raisins

Let refrigerated items get to room temperature before starting.

Step 1 - (speed 4) - Mix softened butter and cream cheese until thick and creamy.

Step 2 - (speed 4) - Add sugar slowly until box is empty. (Speed 7) - Then mix for one minutes until thoroughly mixed.

Step 3 - (speed 3 1/2) - Drop in eggs, one at a time. (Speed 7) - Then mix one minute.

Step 4 - (speed 4) - Add vanilla and rum extracts. Mix together.

Step 5 - (speed 4) - Add flour mixture by wooden spoon, scraping sides of bowl. (Speed 7) - Mix one minute forty-five seconds to two minutes maximum and remove paddles.

Step 6 - Using wooden spoon, fold in cherries, nuts and raisins. Divide mixture into three pans, 7 3/8 x 3 5/8 x 5 1/4 inches. Bake at 325 degrees one hour and 20 minutes or until done. With oven turned off, leave cakes in ten minutes longer. Remove from oven. Leave in pan to cool.

Before folding in nuts, cherries and raisins, place about 1/2 inch of batter into each pan. This keeps the fruits from settling on the bottom.