4           cups  unbleached flour; sifted
1 1/2     teaspoons  baking powder
1/2        teaspoon  salt
2           cups  butter or regular margarine
2 1/2    cups  sugar
6           eggs; lg
1/4        cup  milk
4           cups  walnuts; chopped
1           cup  golden raisins
1/2        cup  candied pineapple; chopped
1/2        cup  red candied cherries;chopped
1/2        cup  green candied cherries; chop
1            tablespoon  lemon rind; grated

              pineapple glaze and pecan halves 

Preparation:

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.