Glorious Golden Fruitcake

Directions

Sift the flour, baking powder and salt together and reserve ¼ 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 ¼ 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℉ (140℃).) 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 tablespoon of pineapple juice, mixing until smooth.