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Lemon Glazed Pineapple-Cherry Tea Bread

2/3 cup butter
1 teaspoon ground cardamom
2 large eggs
5 cups all-purpose flour
5 1/2 teaspoons baking powder
2 teaspoons salt
1 (16-ounce) can pineapple chunks, undrained and crushed
1 tablespoon lemon peel, grated
1 (10-ounce) jar maraschino cherries, chopped, reserve liquid
1/2 cup walnuts, chopped
1 1/2 cups powdered sugar
2 tablespoons lemon juice

1. In a bowl with an electric mixer on medium speed, cream together butter and cardamom. Beat in eggs one at time.
2. In another bowl, sift together and add flour, baking powder, and salt; add to the creamed mixture alternately beginning and ending with the flour mixture.
3. Stir in crushed pineapple chunks (undrained), grated lemon peel, chopped maraschino cherries (reserve the liquid), and chopped walnuts. Add water to the reserved cherry juice to make 2 cups. Add to the mixture and divide into two loaf pans.
4. Bake at 350*F for 55 to 60 minutes. Let stand for 10 minutes.
5. Meanwhile, combine powdered sugar and lemon juice. Drizzle over the loaves.

Makes 2 loaves.