Main Ingredients:

4.00 c Unbleached Flour; Sifted
1.50 ts Baking Powder
0.50 ts Salt
2.00 c Butter Or Regular Margarine
2.50 c Sugar
6.00 Eggs; Lg
0.25 c Milk
4.00 c Walnuts; Chopped
1.00 c Golden Raisins
0.50 c Candied Pineapple; Chopped
0.50 c Red Candied Cherries;Chopped
0.50 c Green Candied Cherries; Chop
1.00 tb Lemon Rind; Grated
Pineapple Glaze
Pecan Halves

Cooking Preparation of the Recipe:

Sift the flour, baking powder and salt together and reserve 1/4 c of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition. Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275 degree F. (That is correct, 275 degrees F.) oven for 2 hours and 45 minutes or until done. Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides. Decorate with the pecan halves.

Makes one 5 lb fruit cake. PINEAPPLE GLAZE:

Combine 1 cup of sifted confectioners' sugar and 2 T of pineapple juice, mixing until smooth.

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