Mrs. Harvey'S White Fruitcake
A rich, moist white fruitcake packed with candied cherries, pineapple, and crunchy pecans, perfect for festive occasions or as a decadent treat for fruitcake lovers.
Ingredients
Instructions
- Chop nuts and candied fruits into medium-sized pieces.
- Dredge the chopped nuts and fruits with about 1/4 cup of flour to prevent sinking during baking.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon extract and vanilla.
- Gradually fold in the remaining flour and baking powder.
- Mix in the floured nuts and fruits.
- Pour the batter into a prepared baking pan and bake at a moderate temperature until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of Mrs. Harvey's White Fruitcake, consider using a mix of nuts such as walnuts or almonds if you don't have enough pecans. You can also add a dash of almond extract for extra depth. Make sure to chop the candied fruits and nuts evenly to ensure uniform baking. If the batter seems too thick, a splash of orange juice can help thin it out.
Serving Suggestions
Mrs. Harvey's White Fruitcake is delightful when served with a cup of tea or coffee. Consider pairing it with a simple whipped cream or a scoop of vanilla ice cream. It also makes a lovely addition to a holiday dessert table alongside other treats like Basic Flan Recipe or Football Pudding. For a festive touch, garnish with fresh berries or a dusting of powdered sugar.
Storage & Reheating
Store any leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10-15 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Harvey'S White Fruitcake contains roughly 1732 calories, with 24g protein, 215g carbohydrates, and 63g fat. It is an excellent source of vitamin C (98% of the Daily Value), dietary fiber (63% of the Daily Value), and protein (48% of the Daily Value). Note that it is relatively high in sodium, at 805mg per serving (35% 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 fruits instead of candied fruits?
While fresh fruits can be used, they have a higher moisture content, which may affect the baking process and texture of the cake. If you choose to use fresh fruits, consider reducing other liquids in the recipe and increase the baking time, as it may take longer to cook through.
Is it necessary to flour the nuts and fruits?
Yes, dredging the chopped nuts and fruits in flour helps prevent them from sinking to the bottom of the cake during baking. This step ensures an even distribution throughout the cake, making each slice a delightful mix of flavors.
Can I make this fruitcake ahead of time?
Absolutely! Fruitcakes often taste better after a few days as the flavors meld together. You can make it up to a month in advance. Just wrap it tightly and store in a cool, dry place or freeze it. Thaw it in the refrigerator before serving for the best flavor.
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).