|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||1 Cup (16 tbs)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Light raisins||1⁄4 Cup (4 tbs)|
|Finely chopped candied cherries/Citron||1 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs)|
Preheat oven to 350F.
Grease and flour 9-by-5- by-3-inch loaf pan.
Sift flour with baking powder, soda, and salt; set aside.
In large bowl, combine sugar, melted butter, and egg; using wooden spoon, beat until ingredients are well blended.
Add milk, pineapple, apricots, raisins, and cherries; blend well.
Add flour mixture; beat just until combined.
Stir in nuts.
Turn into prepared pan.
Bake 1-1/4 hours, or until cake tester inserted in center comes out clean.
Let cool in the pan 10 minutes.
Remove from pan; let cool completely on wire rack.
Makes 1 loaf.