4 cups unbleached flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups butter or margarine
2 1/2 cups sugar
6 large eggs
1/4 cup milk
4 cups walnuts, chopped
1 cup golden raisins
1/2 cup candied pineapple, chopped
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chop
1 tablespoon lemon rind, grated
pineapple glaze (see end of recipe)
pecan halves

Sift the flour, baking powder and salt together and reserve 1/4 cup 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 tablespoons of pineapple juice, mixing until smooth.