Recipe - Glorious Golden Fruitcake

4 cup Unbleached Flour; Sifted
1 One half teaspoon Baking Powder
One half teaspoon Salt
2 cup Butter Or Regular Margarine
2 One half cup Sugar
6 Eggs; Lg
One fourth cup Milk
4 cup Walnuts; Chopped
1 cup Golden Raisins
One half cup Candied Pineapple; Chopped
One half cup Red Candied Cherries;Chopped
One half cup Green Candied Cherries; Chop
1 tablespoon Lemon Rind; Grated
Pineapple Glaze
Pecan Halves

Sift the flour, baking powder and salt together and
reserve One fourth 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 1/4
cup of reserved flour mixture until all are very well
coated. Stir into the batter. Spread the batter in a
greased and waxpaper lined 10inch 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 pound 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