INGREDIENTS

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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