Glorious Golden Fruitcake

• 4 cups flour, unbleached all-purpose sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups butter or regular margarine
• 2 1/2 cups sugar
• 6 large eggs
• 1/4 cup milk
• 4 cups walnuts chopped
• 1 cup golden raisins
• 1/2 cup candied pineapple chopped
• 1/2 cup candied cherries red,chopped
• 1/2 cup candied cherries green, chopped
• 1 tablespoon lemon zest grated
• 1 x pineapple glaze
• 1 x pecan halves

1. Sift the flour, baking powder and salt together and reserve 1/4 cup of the flour mixture.
2. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the dry ingredients alternately with the milk, beating well after each addition.
5. Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated.
6. Stir into the batter.
7. Spread the batter in a greased and wax-paper lined 10-inch tube pan.
8. Bake in a 275 degree F.
9. (That is correct, 275F (140C).)
10. oven for 2 hours and 45 minutes or until done.
11. Cool in the pan for 30 minutes before removing to a wire rack to completely cool.
12. Wrap the fruitcake tightly in foil.
13. Store in the refrigerator up to 4 weeks.
14. 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.
15. Decorate with the pecan halves.
16. Makes one 5 lb fruit cake.
17. PINEAPPLE GLAZE: Combine 1 cup of sifted confectioners' sugar and 2 tablespoon of pineapple juice, mixing until smooth.

flour, baking powder, salt, butter, sugar, eggs, milk, walnuts, golden raisins, candied pineapple, candied cherries red, candied cherries, lemon zest, pineapple, pecan halves

Taken from recipeland.com/recipe/v/glorious-golden-fruitcake-34949 (may not work)