Mrs. Harvey's White Fruitcake
4 cups shelled pecans
3/4 pound candied cherries
1 pound candied pineapple
1-3/4 cups all-purpose flour
1 cup butter
1 cup granulated sugar
5 large eggs
1/2 teaspoon baking powder
1 bottle (1 ounce) vanilla extract
1 bottle (1 ounce) lemon extract
Cook's notes: Batter may also be baked in two 9-by-5-by-3-inch loaf pans for 2.5 hours.
Grease a 10-inch tube pan; line with heavy brown paper (or baking parchment) and grease again. Do not heat the oven.
Chop pecans, cherries and pineapple into medium-sized pieces. Dredge with a small amount of flour. Cream butter and sugar until light and fluffy. Add well-beaten eggs and blend well.
Sift remaining flour and baking powder. Fold into egg-butter mixture. Add vanilla and lemon extracts; mix well. Add fruit and nuts, blending well.
Pour batter into prepared pan. Place in cold oven and bake 3 hours at 250 degrees.
Cool in pan on a cake rack, then turn out of pan and cool completely. Wrap tightly and refrigerate to store. The cake slices best when chilled, though the flavor is best when served at room temperature.
Makes a 10-inch cake
Source: Food Editors Favorites Cookbook edited by Barbara Gibbs Ostmann and Jane Baker (2nd edition, Newspaper Food Editors and Writers Association, 1983-84).
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