Mrs. Harvey's White Fruitcake Recipe
5 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 large eggs, room temperature
1/2 pound (2 sticks) butter, softened
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1 pound candied cherries (half green and half red), chopped
1 pound candied pineapple, chopped
4 cups pecans, chopped
1/2 ounce pure vanilla extract
1/2 ounce pure lemon extract
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Directions: |
Directions:Do Not preheat oven. Cream butter. Add sugar gradually, creaming well until fluffy. Add well-beaten eggs and blend into creamed mixture. Mix the cut-up fruit with about one-fourth or more of the flour. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add flavorings and mix well. Fold in fruit and nuts. Pour into greased, parchment-lined tube pan or into 2 loaf pans. Place in cold oven and bake at 250º for three hours for tube pan, or 2 - 2 1/2 hours for loaf pans. Cool in pan for 10 minutes, then invert onto cake rack to cool completely. I like to pour a little Jack Daniel's over it after it has cooled; about 1/2 ounce a day for several days. You could absolutely do more than that---the more, the better. |
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Personal
Notes: |
Personal
Notes: This recipe is as much a part of me as Tampa itself. Our Tribune food writer, Ann McDuffie, published it in the paper every year around Thanksgiving, and all the local cooks were sure to clip it out and start baking. My grandmother, mother, aunt, and cousin were among those who made it a tradition in their own families (my cousin, Carolyn, even claims Mrs. Harvey as a relative). I've been making it at least as long as I've been married, since 1982. Before that, my sister Holly and I would get ahold of Mom's freshly baked cake and embellish with some spirits. Whether we were sanctioned to do that or not I don't recall, but we certainly enjoyed ourselves..
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