Title: Glorious Golden Fruitcake
 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.