Directions
1Line 3 9”x 5” loaf pans or 3 tube pans with heavy waxed paper. Combine fruits, nuts and lemon rind, dust with a little of the measured flour. Stir flour, salt, baking powder together. Cream butter until creamy and light. Add sugar gradually beating between additions. Add egg one at a time beating well after each, if mixture curdles add a little of the dry ingredients then continue to add eggs. Blend in dry ingredient. Fold in lemon juice and nuts. Fill prepared pans 2/3 full. Bake in a slow oven (275f) 3-3 ½ hours depending on size of pans or until done. Place a shallow pan of hot water on bottom rack of oven during baking remove during last hour. Cool before removing paper. Rewrap well and store in airtight container in a cool place.
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