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