2/3 c. granulated sugar
1/2 c. butter, softened
1/4 c. shortening
2 eggs
1 tbsp. grated lemon peel
1/2 tsp. vanilla
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 c. candied red and green cherries, cut in half
1 c. cut-up glazed pineapple
3/4 c. pecan or walnut halves
1/2 c. powdered sugar
1 to 2 tbsp. lemon juice

Heat oven to 350 degrees. Grease and flour loaf pan, 9 x 5 x 3 inches. Beat granulated sugar, butter, shortening, eggs, lemon peel and vanilla in large mixer bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed until light and fluffy, about 2 minutes, scraping bowl occasionally.

Beat in flour, baking powder and salt alternately with milk on low speed until smooth, about 2 minutes. Stir in cherries, pineapple and pecans. Pour into pan. Bake until wooden pick inserted in center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.

Remove cake from pan; cool on wire rack. Wrap and refrigerate at least 24 hours. Mix powdered sugar and lemon juice until smooth and of desired consistency; spread over top of loaf.

If using self-rising flour, omit baking powder and salt.