1/4 c milk
1 pkg. dry yeast
1/4 c. very warm water
1/4 c. (1/2 stick) butter (softened)
1/4 c. sugar
3 eggs
1/4 candied mix fruits
2 1/3 c. flour
1/4 c. raisins

Scald milk; cool to lukewarm. Sprinkle yeast into very warm water in large electric mixer bowl. Stir to dissolve. Add milk, butter, sugar, eggs and flour. Blend at low speed 1 minute; beat 2 minutes at medium speed. Cover. Let rise in a warm place, free from draft, until bubbly (about 1 hour).

Stir in fruits. Turn into greased and floured 2 quart tube pan. Let rise again 30 minutes. Bake at 350 degrees F. 40 minutes. Immediately prick surface with a fork. Pour on Rum Syrup after syrup is absorbed. Remove from pan.

RUM SYRUP:

1/2 c. sugar
1/3 c. water
2 tsp. rum flavoring

Bring to boil in saucepan.