Tunnel of Sugarplum Cake

1 ½ cups soft unsalted butter

6 Eggs

1 ½ cups sugar

2 ½ cups flour

1 cup chopped candied cherries

2 cups slivered almonds

½ cup flaked coconut

½ cup golden raisins

1 Package 1-layer frosting mix

1 4-serving size instant lemon pudding mix

Preheat oven to 350 degrees.

Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.

By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.

Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.

Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.

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