Preheat oven to 300 °F.

Sprinkle a little flour over the apricots and raisins, shake or stir to coat, and set aside.

In a large mixing bowl, cream the butter, cream cheese and sugar together. Beat in eggs one at a time. Add vanilla.

Stir in flour and baking powder alternately with milk. Fold in fruit.

Bake in a well-greased tube pan for 1 ½ hours.

This cake freezes well. Cut in quarters, wrap first in plastic wrap and then aluminum foil, and freeze for up to six months.