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.
From
Yields
20 Servings