 |
Glaze
3/4 cup powdered sugar
1/2 teaspoon rum extract
3 to 4 teaspoons milk
Preparation
Heat oven to 350o. In large mixer bowl combine sugar, butter and cream cheese. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs, orange peel, vanilla, brandy extract and 1 teaspoon rum extract. Continue beating, scraping bowl often, until well mixed (2 to 3 minutes). Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in cherries and raisins.
Spoon batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In small bowl combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired glazing consitency. Drizzle over cooled cake. Garnish with green and red candied cherries, if desired. |
