This recipe was clipped from the Beacon Journal in the Polly Paffilas column, date unknown. Clipping is in three parts, scans of each are at the bottom. Recipe is typed in full below.

YOU CAN BAKE this in two loaf pans or bake one in a loaf pan and small ones in muffin pans, both nice for gifts.

We also give you explicit directions for storing, glazing and decorating the cake, making it real easy if this is your first try at fruit cakes.

Pineapple Fruit Cake

One and one-half cups sifted all-purpose flour
One-fourth tsp. salt
One-half tsp. cinnamon
One-half tsp. nutmeg
One-half cup (1/4 lb.) butter
One-fourth cup firmly packed dark brown sugar
Four eggs
One tsp. grated lemon rind
Two cups chopped candied pineapple
Two cups coarsely broken pecans
One cup chopped golden raisins

Grease 2 loaf pans (each 7½ by 3½ by 2¼ inches); or use 1 loaf pan and 8 to 10 small muffin-pan cups (each 1 ¾ by 1 inch). Line bottoms of loaf pans with brown paper; grease paper. If muffin-pan cups are used, place a small paper baking cup in each.

On wax paper sift together the flour, salt, cinnamon and nutmeg; set aside 1/4 cup of the mixture.

In a large mixing bowl, cream the butter and sugar. Thoroughly beat in eggs, one at a time. Add lemon rind. Stir in 1 1/4 cups of the flour mixture just until smooth. Toss reserved 1/4 cup of flour mixture with pineapple and pecans; stir into batter. Turn into prepared pans.

Bake in a 275-degree oven until a cake tester inserted in center comes out clean–about 1 hour and 45 minutes for loaf pans and 45 minutes for muffin pans. Remove to wire cooling rack; let stand in pans about 15 minutes. Remove from pans to wire rack; turn right side up; brown paper may be removed; baking cups should not be removed. Cool.

STORAGE: Brandy or light rum are appropriate for sprinkling on Pineapple Pecan Cakes before wrapping for storage. Lightly sprinkle surface of cake with the spirits, then wrap tightly in transparent plastic wrapping. Wrap again in foil, sealing tightly, and store in refrigerator. The cakes should be stored for two or three weeks for the flavors to blend; each week they may be given a sprinkling of the spirits. Properly stored and aged cakes may be cut into beautifully thin, even slices.

DECORATING; Several days after the cake has had its final addition of spirits, brush it with warmed corn syrup and arrange pecans and pieces of candied pineapple on top in a decorative pattern. Rewrap and refrigerate.

FINAL GLAZING: Prepare Lemon Glaze by heating 1/4 cup light corn syrup with 2 tablespoons lemon juice or 1 teaspoon grated lemon rind. Bring to a boil; brush on decorated cake. Add this final glaze shortly before serving.