MRS. HARVEY'S WHITE FRUITCAKE RECIPE
One of the most traditional fruitcake recipes baked by Paradise customers...
Provided by Paradise Fruit Co
Number Of Ingredients 10
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)
Provided by PatN
Number Of Ingredients 11
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.
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MRS. HARVEY’S WHITE FRUITCAKE RECIPE BY LYNNE
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5/5 (2)Total Time 1 hr 15 minsCuisine AmericanCalories 258 per serving
- There are endless possibilities for pans or tins to bake fruitcake. You can use one 10-inch tube pan or large fruitcake tin for the whole recipe; 2 or 3 medium loaf pans; 6 or 7 mini loaf pans 5 1/2 x 3 1/2, or 18 to 24 petite loaf pans 4" x 2 1/2, depending on desired fill amount.
- Whichever you choose, it is best to line them with parchment paper, clean brown paper bag paper cut to size, foil, or for smaller loaf sizes, commercial paper liners. I don't find the need to grease them or spray. The liner helps them release from pan without tearing, and protects fruits and nuts.
- Chop nuts and fruit into medium-size pieces (see photo for approximate size). Dredge with 1/4 cup of the flour (see photo); set aside.
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