Exotic Pound Cake

I found this in a French cookbook. I had some diced fruit left over from my Christmas cake and decided to try it. Any type of dried fruit can be used.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• 3  ounces  candied pineapple, diced
• 3  ounces candied papaya, diced
• 3  ounces  candied apricots, diced
• 1 1⁄4 cups all-purpose flour, sifted.
• 1  vanilla bean, split lenghthwise use seeds only
• 9  tablespoons butter, softened
• 1  cup confectioners' sugar
• 3  large eggs
• 1⁄2 teaspoon baking powder
• 2  tablespoons rum

Directions

1. Preheat oven to 450°F.
2. In a mixing bowl combine the fruit with 3 tablespoons of flour to coat.
3. Sprinkle with Vanilla seeds and mix.
4. Cream butter and sugar until light and fluffy.
5. Stir in eggs one at a time.
6. Add remaining flour and baking powder and mix until smooth.
7. Gently fold in fruit mixture.
8. Bake in a 8 1/2 inch loaf pan for 5 minutes.
9. Lower the oven temp to 350 F and continue baking for 40 to 50 minutes more.
10. Remove from oven and sprinkle with rum.
11. Let cool and serve at room temperature.