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1
Sift the flour, baking powder and salt together and reserve 1/4 cup of the flour mixture.
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2
Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed.
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3
Add the eggs, one at a time, beating well after each addition.
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4
Add the dry ingredients alternately with the milk, beating well after each addition.
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5
Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated.
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6
Stir into the batter.
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7
Spread the batter in a greased and wax-paper lined 10-inch tube pan.
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8
Bake in a 275 degree F.
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9
(That is correct, 275F (140C).)
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10
oven for 2 hours and 45 minutes or until done.
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11
Cool in the pan for 30 minutes before removing to a wire rack to completely cool.
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12
Wrap the fruitcake tightly in foil.
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13
Store in the refrigerator up to 4 weeks.
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14
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.
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15
Decorate with the pecan halves.
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16
Makes one 5 lb fruit cake.
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17
PINEAPPLE GLAZE: Combine 1 cup of sifted confectioners' sugar and 2 tablespoon of pineapple juice, mixing until smooth.
