Mrs. Harvey’s White Fruitcake
Mrs. Harvey’s White Fruitcake
Ingrediënten
Makes: 5 Pounds Of Fruitcake
- Butter Or Shortening And Parchment Paper For Prepping The Pans
- 4 Cups Pecan Halves
- 1 Pound Candied Cherries See Cake Notes
- 1 Pound Candied Pineapple
- 1¾ Cups All-Purpose Flour Divided Use
- 1 Cup 2 Sticks Lightly Salted Butter, At Room Temperature
- 1 Cup Granulated Sugar
- 5 Large Eggs
- ½ Teaspoon Baking Powder
- 2 Tablespoons Vanilla Extract
- 1 Tablespoon Pure Lemon Extract
- Bourbon For Brushing The Baked Loaves
Instructies
- .
- Place A Rack In The Center Of The Oven.
- Select Either A 10″ Tube Pan Or Two 9″ Loaf Pans For Baking.
- Grease The Bottom Of The Pans, And Line The Bottom With Parchment Paper Or Waxed Paper.
- Grease Again, And Set Aside.
- Chop The Pecans, Cherries, And Pineapple Into Medium-Size Pieces.
- Toss With ¼ Cup Of The Flour In A Large Bowl.
- Set Aside.
- Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, About 1 Minute.
- Add The Eggs, One At A Time, Beating After Each Addition Until Smooth.
- Sift Together The Remaining 1½ Cups Flour And The Baking Powder, And Stir These Dry Ingredients Into The Batter Along With The Extracts.
- Fold In The Reserved Fruit And Nut Mixture.
- Pour The Batter Into The Prepared Pans.
- Place The Pans In A Cold Oven.
- Set The Oven Temperature To 250°F.
- Bake For About 2 Hours 20 Minutes For The Tube Pan And 1¾ To 2 Hours For The Loaf Pans.
- To Test For Doneness, Stick A Long Toothpick In The Center Of The Cake.
- It Should Come Out Clean.
- Let The Fruitcake Cool In The Pan, About 30 Minutes For The Loaves And About 1 Hour For The Tube Pan.
- Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, And Turn The Cake Out Onto A Wire Rack.
- Brush The Top Of The Cake Liberally With Bourbon.
- Wrap The Cake In Clean Cheesecloth And Then Aluminum Foil For Storage.
- These Cakes Keep For Several Weeks At Room Temperature.
- Brush With More Bourbon Every Week During Storage.
