Recipe From: Kelly Wolske, Mojave Desert Dweller
3/4 pounds butter
2 c sugar
4 c sifted flour
3 t b powder
1 t salt
1/2 c juice and rind of one lemon
2 T vanilla
8 oz citron
4 rings pineapple (2 red 2 green)
2 lb white raisins
2 c plus coconut
3/4 lb blanched almonds
Cover raisins with cold water, bring to a boil, drain and cool. Dredge the fruit in 1/2 cup of the flour. Line pans with three layers of brown paper.
Reserve a cup or so of batter before the fruit goes in; smooth over the cakes before baking (this helps prevent fruit from sticking out the top and burning. Recipe makes four small loaf pans. Bake at 275-300 for 1 1/2 to 2 hours.