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