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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.