4 c Unbleached Flour; Sifted
1 1/2 ts Baking Powder
1/2 ts Salt
2 c Butter Or Regular Margarine
2 1/2 c Sugar
6 Eggs; Lg
1/4 c Milk
4 c Walnuts; Chopped
1 c Golden Raisins
1/2 c Candied Pineapple; Chopped
1/2 c Red Candied Cherries;Chopped
1/2 c Green Candied Cherries; Chop
1 tb Lemon Rind; Grated
Pineapple Glaze Pecan Halves 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.