Glorious Golden Fruitcake

Recipe Ingredients

4 cups	250g / 8.8oz	Unbleached flour - sifted
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 cups	396g / 13oz	Butter or regular margarine
2 1/2 cups	495g / 17oz	Sugar
6 cups	1188g / 41oz	Eggs (large)
1/4 cup	59ml	Milk
4 cups	584g / 20oz	Walnuts - chopped
1 cup	160g / 5.6oz	Golden raisins
1/2 cup	73g / 2.6oz	Candied pineapple - chopped
1/2 cup	31g / 1.1oz	Red candied cherries - chopped
1/2 cup	31g / 1.1oz	Green candied cherries - chopped
1 tablespoon	15ml	Lemon rind - grated
		Pineapple glaze
		Pecan halves

Recipe Instructions

Sift the flour, baking powder and salt together and reserve 1/4 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 wax-paper lined 10-inch tube pan.

Bake in a 275F. (That is correct, 275F) 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 fruitcake.

PINEAPPLE GLAZE:

Combine 1 cup of sifted confectioners' sugar and 2 tbs of pineapple juice, mixing until smooth.

Source:
"The Yankee Kitchen" 03-30-93

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