Glorious Golden Fruitcake

Servings: 20

      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 ea 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 
      1 x  Pineapple Glaze 
      1 x  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.

 1