Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing

I've played a bit with a combination of recipes and this one my family loved!

• Ready In: 1 hr 20 mins
• Serves: 12-16
• Yields: 1 loaf

Ingredients

• 2  cups flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 4  eggs
• 1  cup butter, softened
• 2  tablespoons milk
• 1⁄4 cup rum
• 1  cup sugar
• 1⁄2 cup  chopped pecans
• 1⁄3 cup  chopped dates
• 1⁄2 cup  chopped dried cranberries
• 1⁄2 cup  chopped dried cherries
• 1⁄2-1  cup chocolate chips

• frosting

• 5  ounces white chocolate or 5  ounces  almond bark
• 8  ounces cream cheese, softened
• 1⁄4 cup butter, softened
• 1  teaspoon lemon juice

Directions

1. Beat butter, sugar, salt, eggs, milk, rum, and baking powder till well mixed.
2. Add in flour and mix well.
3. Gently fold in the fruit, nuts, and chocolate chips.
4. Pour into a buttered and floured 9 1/2" by 5 1/2" bread pan.
5. Bake in preheated 350°F oven until browned or about 60-75 minutes.
6. Let stand in pan a few minutes then remove and place on rack to cool completely.
7. While cooling melt white chocolate over a double boiler or in the microwave.
8. Combine frosting ingredients and beat well with mixer.
9. Frost cool cake and let it flow over the sides.
10. Can garnish with leftover fruit, nuts, or maraschino cherries cut into shapes.
11. Freezes well but I prefer mine without the icing until it's thawed or it ends up separating and getting icky.