Instructions: In a large mixing bowl, cream the butter and the 2 cups sugar.

Add eggs one at a time, beating well after each addition. Stir in the lemon juice and peel.

In another large mixing bowl, combine the remaining ingredients except the powdered sugar; toss together, coating the fruits and nuts well. Gradually stir into the butter mixture, mixing until just blended.

Spoon batter into a well-greased and floured 10-inch Bundt pan. Let rest 10 minutes. Bake in a 325-degree oven 1 hour and 45 minutes, or until browned and cake tests clean near center. Remove from the oven and cool in the pan on a wire rack 15 minutes. Remove cake from the pan and cool completely on wire rack.

Place on a cake plate that has a cover, dust with powered sugar and cover. Let the cake stand one day before slicing.

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