1 1/2 c. butter
1 1/2 c. sugar
1 c. chopped candied cherries
1/2 c. golden raisins
1 sm. pkg. instant lemon pudding mix
6 eggs
2 1/2 c. flour
1 1/2 c. chopped walnuts
1 sm. pkg. vanilla-buttercream frosting mix

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continue to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; then fold in dry pudding mix. Pour batter into well- greased bundt or tube pan. Bake at 350 degrees for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving.