BEANY'S CHRISTMAS CANDIED POUND CAKE

1 (17 oz.) package pound cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
ingredients to prepare pound cake (listed on package)
1 cup cranberries
1/2 cup mixed candied fruits*
1/2 cup finely chopped nuts
1 teaspoon grated orange peel

Preheat oven to 325 degrees F. Grease and flour an 8-inch tube pan.

Empty the cake mix in to a bowl and add the cinnamon and nutmeg. Then proceed to mix the cake batter according to package directions.

Wash the cranberries; pick out any soft or discolored ones and grind them coarsely.

Cut the candied fruit in to very small dice; so that the cake will cut easier. Add the cranberries, candied fruit, nuts and grated orange peel to the cake batter and mix well. Pour batter into the prepared pan.

Bake at 325 degrees F for 1 1/2 hours or until the cake springs back when lightly touched. Let stand 10 minutes before turning out of pan. Cool before slicing. In fact the cake is better if it is made the day before you serve it.

*Beany and the girls used candied pineapple and cherries colored green.

Servings: 12
Source: The Beany Malone Cookbook