Fruit Cake

• 1 c. butter, softened
• 5 eggs
• 1 c. crushed pineapple (undrained)
• 2 c. citron peel
• 1 c. green glazed cherries, halved
• 1 c. slivered almonds
• 1 tsp. baking powder
• 1 1/4 c. white sugar
• 1 tsp. vanilla
• 2 tsp. lemon rind, grated
• 1 lb. bleached seedless sultana raisins
• 1 c. red glazed cherries
• 1 c. candied pineapple
• 3 1/4 c. all-purpose flour
• 1 tsp. salt

1. Cream butter and sugar until fluffy.
2. Add eggs one at a time and beat well after each addition.
3. Stir in vanilla, crushed pineapple and grated lemon rind.
4. Combine raisins, citron peel, cherries and candied pineapple in large bowl.
5. Sift flour with baking powder and salt.
6. Cover fruit with flour mixture.
7. Be sure fruit is well covered.
8. Combine with first mixture and blend well. Spoon into
9. 2 (9 x 5 x 3-inch) pans, which have been lined with greased brown paper.
10. Bake at 275u0b0 for 2 hours or until toothpick comes out clean and dry.
11. Turn out on racks to cool.
12. Ice when you wish.
13. Cakes may be used in a week.

butter, eggs, pineapple, citron peel, green glazed cherries, almonds, baking powder, white sugar, vanilla, lemon rind, raisins, red glazed cherries, candied pineapple, allpurpose, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941464 (may not work)