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| Fruit Cake |
From the kitchen of Stephanie Knewasser. I have never made a fruit cake, but will
use this recipe when I do. This recipe has been been published in the Tampa
Tribune newspaper, the week after Thanksgiving, for 57 years! It's Mrs. Harvey's
White Fruitcake. If you make it, please let me know what you think.
use this recipe when I do. This recipe has been been published in the Tampa
Tribune newspaper, the week after Thanksgiving, for 57 years! It's Mrs. Harvey's
White Fruitcake. If you make it, please let me know what you think.
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
Chop nuts & fruit into medium size pieces.
Dredge with 1/4 c flour.
Cream butter & sugar until light & fluffy.
Beat in eggs.
Combine remaining flour & b.p. & fold into butter mixture. Stir in
extracts.
Blend in fruit & nuts.
Grease a 10 inch tube pan.
Line with parchment, wax paper or foil, grease again. Pour batter into
prepared pan or pans*.
Place in COLD oven & bake 2 1/2 to 3 hours @ 250 degrees.
Check 1 hour before done & again in 30 minutes.
When done, remove from oven, cool in pans on cake rack.
Makes 5 pounds of fruitcake.
Baking Times for different pans, all at 250 degrees
* 10 inch tube pan, 2 1/2 - 3 hours
* 8 1/2 x 4 1/2 loaf pans, 2 hours
* 4 1/2 x 2 1/2 x 1 1/2 loaf pans, 1 hour
* baked in 2 lb coffee cans, 2 hours
* baked in 5 oz custard cups, 1 hour
* in ungreased foil bonbon cups, 30 minutes,
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
Chop nuts & fruit into medium size pieces.
Dredge with 1/4 c flour.
Cream butter & sugar until light & fluffy.
Beat in eggs.
Combine remaining flour & b.p. & fold into butter mixture. Stir in
extracts.
Blend in fruit & nuts.
Grease a 10 inch tube pan.
Line with parchment, wax paper or foil, grease again. Pour batter into
prepared pan or pans*.
Place in COLD oven & bake 2 1/2 to 3 hours @ 250 degrees.
Check 1 hour before done & again in 30 minutes.
When done, remove from oven, cool in pans on cake rack.
Makes 5 pounds of fruitcake.
Baking Times for different pans, all at 250 degrees
* 10 inch tube pan, 2 1/2 - 3 hours
* 8 1/2 x 4 1/2 loaf pans, 2 hours
* 4 1/2 x 2 1/2 x 1 1/2 loaf pans, 1 hour
* baked in 2 lb coffee cans, 2 hours
* baked in 5 oz custard cups, 1 hour
* in ungreased foil bonbon cups, 30 minutes,
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