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    Mrs. Harvey's White Fruitcake


    Source of Recipe


    THE TAMPA TRIBUNE

    Recipe Introduction


    as of 2010 it has run in the newspaper for 59 years.
    makes 5 pounds of fruitcake

    List of Ingredients




    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

    Recipe



    Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup flour. Crem butter and sugar together until light and fluffy. Bet in eggs. Sift together remaining flour and baking powder; fold into butter-egg mixture. Stir in vanilla and lemon extracts. Blend in fruits and nuts.
    Grease a 10 inch tube pan.
    Line with parchment, wax paper or foil; grease again. Pour batter into prepred pan or pans. Placein cold oven and bake 2 1/2 to 3 hours in tube pan or 2 hours in 8 1/2-by-4 1/2-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 4 1/2-by-2 1/2 by 1 1/2 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.

 

 

 


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