1 1/2 cups butter 1 1/2 cups granulated sugar 1 cup chopped candied cherries 1/2 cup golden raisins 1 small box instant lemon pudding mix 6 eggs 2 1/2 cups flour 1 1/2 cups chopped walnuts 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, continuing to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into well-greased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving.
