Instructions: I think Ill also include here the recipe for the fruit poundcake. Theres a story behind it. When we moved into our first house in Milwaukee, a neighbor brought us over one of these cakes along with the recipe which she had gotten from the previous owner of our home-a woman who had lived in the house for 40 years (Mrs. Bailey). We love the cake and have baked it often. It makes a perfect dessert for Christmas dinner. Its not dark and heavy like a traditional fruitcake, you dont use any of those bitter fruitcake fruits like candied peel (only candied cherries, candied pineapple and dates), and the cake itself is fabulous. I have also used this recipe to make a poppyseed cake. I left out the fruits and nuts, and I added poppyseeds and a little lemon flavoring. It, too, was great.

Grease 10 inch tube pan, bundt pan or two disposable loaf pans. Fill pan with batter and bake at 325 degrees F. for 1 hour and 20 minutes.

Frosting: Combine 1 cup powdered sugar and 2 tbsp cream. Drizzle over top and sides of cake. (I usually dont buy cream for just 2 tbsp. I melt about 1 tbsp butter and add another tbsp of milk-or enough milk to make a consistency that will drizzle over the cake without running off onto the plate.)

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