Best 2 Mrs Harveys White Fruitcake Recipes

Mrs. Harvey's white fruitcake is a classic holiday treat that has been enjoyed by families for generations. The combination of rich, moist cake, sweet fruits, and a hint of citrus makes this a truly special dessert. Whether you're looking for a traditional recipe or a modern twist, there's sure to be a Mrs. Harvey's white fruitcake recipe that will satisfy your taste buds.

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MRS. HARVEY'S WHITE FRUITCAKE RECIPE

Mrs. Harvey's White Fruitcake Recipe image

One of the most traditional fruitcake recipes baked by Paradise customers...

Provided by Paradise Fruit Co

Number Of Ingredients 10

Ingredients

4 cups shelled pecans
1 pound candied cherries
1 pound candied pineapple
1 3/4 cups all-purpose flour, divided
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

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)

Mrs. Harvey's White Fruitcake Recipe - (3.8/5) image

Provided by PatN

Number Of Ingredients 11

Ingredients

4 c. shelled pecans
1 pound candied cherries
1 pound candied pineapple
1 3/4 c. flour
1/2 pound butter
1 c. sugar
5 large eggs
1/2 tsp baking powder
1/2 to 2 ounces vanilla extract
1/2 to 2 ounces lemon extract
apricot brandy

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.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your fruitcake will taste. Use fresh fruits and nuts, and avoid using any artificial flavors or colors.
Don't overmix the batter: Overmixing the batter will result in a tough, dense fruitcake. Mix the batter just until the ingredients are combined.
Bake the fruitcake at a low temperature: A low oven temperature will help to prevent the fruitcake from drying out. Bake the fruitcake at 250°F (120°C) for 2-3 hours, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool completely before icing it: This will help to prevent the icing from melting. Once the fruitcake is completely cool, you can ice it with your favorite icing.

Conclusion:

Mrs. Harvey's White Fruitcake is a delicious and festive holiday treat. Its moist, dense texture and sweet, fruity flavor make it a favorite of many. With a little planning and effort, you can easily make this classic fruitcake at home. So gather your ingredients, preheat your oven, and get ready to bake a delicious Mrs. Harvey's White Fruitcake.