1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 1/2 c. flour
1 c. chopped candied cherries
1 pkg. instant lemon pudding mix
2 c. slivered almonds
1/2 c. flaked coconut
1/2 c. white raisins
1 pkg. vanilla cream frosting mix

Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy. Fold in by hand flour, fruit and nuts, then frosting and pudding mix. Pour into well greased bundt pan. Bake at 350 degrees for 50 minutes. Do not invert. Cool 2 hours. Remove from pan, sprinkle with powdered sugar.