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Tuesday, Sep 18, 2018
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Mrs. Harvey's fruitcake recipe

For 59 years, the recipe for Lucille Harvey's white fruitcake has run in The Tampa Tribune the week after Thanksgiving. Not wanting to mess with tradition, I am including the recipe below. Mrs. Harvey's White Fruitcake Makes 5 pounds of fruitcake
4 cups shelled pecans 1 pound candied cherries 1 pound candied pineapple 1 3/4 cups all-purpose flour 1/2 pound butter 1 cup sugar 5 large eggs 1/2 teaspoon baking powder 1/2 to 2 ounces vanilla extract 1/2 to 2 ounces lemon extract Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup of 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, wax paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake 21/2 to 3 hours in tube pan or 2 hours in 81/2-by-41/2-inch loaf pans at 250 degrees. Check cakes 1 hour before done and again in 30 minutes. When done, remove from oven; cool in pans on cake rack. Note: In 41/2-by-21/2-by-11/2-inch (baby) loaf pans, bake cake about 1 hour. For 1-pound cakes in 2-pound coffee cans, bake about 2 hours. In 5-ounce custard cups, bake about 1 hour. And in ungreased foil bonbon cups, bake about 30 minutes.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail [email protected]

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