Best Mrs Harveys White Fruitcake Recipes

MRS. HARVEY'S WHITE FRUITCAKE RECIPE

Steps:

• Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup of flour.
• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift together remaining flour and baking powder; fold into butter, sugar and egg mixture.
• Stir in vanilla and lemon extracts.
• Blend in fruit and nuts.
• Grease a 10-inch tube pan. Line with parchment, waxed paper or foil, grease again.
• Pour batter into prepared pan.
• Place in cold oven and bake 2 to 3 hours @ 250 degrees.
• Check cake after 1 hour and then again in 30 minutes.
• When done, remove from oven and cool in pan.
• Note: We also baked this as cupcakes, check these after 30 minutes.

MRS. HARVEY'S WHITE FRUITCAKE RECIPE - (3.8/5)

Steps:

• Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter - egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts. Grease a 10 inch tube pan. Line with parchment, waxed paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake at 250 degrees for 2 1/2 to 3 hours or 2 hours in 8 1/2 x 4 1/2 inch loaf pans. Check cakes 1 hour before done, again in 30 min. When done, remove from oven; cool in pans or cake rack. Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min. When fruitcake time rolls around, she tosses out her can of baking powder and buys a fresh one. "You don't want to mess up the fruitcake because the baking powder isn't right," she cautions. She prefers loaf pans to tube pans. She likes 2 ounces each of vanilla and lemon extract. While the cakes are cooling on a wire rack, she uses a small paintbrush- reserved for fruitcake garnishing only - to slather on apricot brandy. After wrapping the cooled fruitcakes in 2 sheets of aluminum foil, she begins what she calls a "ripening" process. For the next 2 weeks, the cakes are basted in brandy and kept at room temp. Then into Frig for chilling and easier slicing.

MRS. HARVEY'S WHITE FRUITCAKE

Steps:

• DO NOT PREHEAT THE OVEN! Chop nuts and fruits into bite-sized pieces and dredge with 1/4 cup of the flour. Cream butter and sugar together until light and fluffy. Add to a large bowl with beaten eggs and blend well. Sift remaining flour with baking powder and salt together and fold into egg and butter mixture. Add vanilla and lemon extracts and mix well. Add fruits and nuts, blending well. Spread batter into floured or lined 10-inch tube pan and place on center rack of a COLD OVEN. Set oven to 250 degrees Fahrenheit and bake for three (3) hours. Cool in pan, COMPLETELY, on a cake -rack. Serves 12. Enjoy!