Mrs. Harvey'S White Fruit Cake
A rich, fruity fruitcake packed with candied cherries, pineapple, pecans, and aromatic extracts, ideal for festive occasions and enjoyed by those with a sweet tooth.
Ingredients
Instructions
- Chop nuts and fruit into medium-sized pieces; dredge with 1/4 cup of the flour.
- Cream the butter and sugar together until light and fluffy.
- Add well-beaten eggs; blend well.
- Sift remaining flour and baking powder together.
- Fold into egg and butter mixture.
- Add vanilla and lemon extracts; mix well.
- Add fruits and nuts; blend well.
- Grease a 10-inch tube pan.
- Line the pan with a heavy brown paper bag; grease again.
- Pour batter into the prepared pan.
- Place in a cold oven and bake at 250°F for 3 hours.
- Cool in the pan on a cake rack.
Tips & Substitutions
To ensure even baking, make sure your oven is cold before placing the cake in. If you don't have enough candied fruit, you can substitute with raisins or other dried fruits. For a different flavor profile, consider adding a teaspoon of almond extract alongside the vanilla and lemon. Be careful not to overmix when adding the fruit and nuts to keep the cake light.
Serving Suggestions
Slice the cake into thick pieces and serve it plain or with a dollop of whipped cream. It pairs beautifully with Cranberry Compote for a festive touch. Consider serving it alongside a cup of tea or coffee for a delightful afternoon treat. This cake also makes a wonderful holiday gift when wrapped in decorative paper.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a zip-top bag for up to three months. Thaw at room temperature before serving. This cake actually improves in flavor as it sits.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Harvey'S White Fruit Cake contains roughly 443 calories, with 8g protein, 78g carbohydrates, and 5g fat. It is a good source of iron (18% of the Daily Value), calcium (17% of the Daily Value), and protein (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
Using fresh fruit is not recommended as it contains too much moisture, which can alter the cake's texture. Stick to candied fruit for the best results, or consider using dried fruit as a substitute for a similar texture.
Why do I need to dredge the nuts and fruit in flour?
Dredging the nuts and fruit in flour helps to prevent them from sinking to the bottom of the cake during baking. This ensures an even distribution throughout the cake, giving each slice a delightful mix of flavors.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead as it stores well and often tastes better after a few days. Just remember to wrap it tightly to maintain freshness, and let it sit at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).