lemon fruit pound cake with lemon glaze

625 ml (2 3/4 cups) Western Family All Purpose White Flour
5 ml (1 tsp) Western Family Baking Powder
2 ml (1/2 tsp) Salt
1 ml (1/4 tsp) Baking Soda
250 ml (1 cup) candied mixed fruit and peel (optional)
175 ml (3/4 cup) Western Family Margarine
375 ml (1 1/2 cups) Sugar
5 Eggs at room temperature
5 ml (1 tsp) Vanilla
10 ml (2 tsp) Grated Lemon rind
250 ml (1 cup) Sour Cream

all in one

500 ml (2 cups) Icing Sugar
10 ml (2 tsp) Lemon juice
Boiling Water
125 ml (1/2 cup) Candied Mixed fruit and peel

1. Combine dry ingredients (first 4 on list) with candied fruit.

2. Cream margarine. Add sugar gradually, beating well after each addition. Add eggs one at a time, beating well after each addition. Add vanilla and lemon rind. Stir in dry ingredients alternately with sour cream. Pour into a greased Bundt or 10 inch (25 cm) tube pan.

3. Bake in 325 °F (160 °C) oven 1 to 1 1/4 hours or until toothpick comes out clean when inserted into centre. Cool on wire rack 10 minutes. Turn out onto rack and cool completely. Keep in refrigerator up to 5 days or freeze. Serve plain or ice and decorate as follows:

4. Glaze : combine icing sugar and juice. Add boiling water, one spoonful at a time, until glaze is thick enough to spread. Spoon on top of cake immediately and let drip down the sides. Decorate with candied fruit.

Makes one 10-inch (25 cm) tube cake.

Nutritional analysis per serving:
No of Servings: 12; Cal: 472kcal; Fat: 16g; Carbohydrate: 76g; Fiber: 1g;
Protein: 7g