because many have requested my fruit cake recipe, I will post it as follows:
This recipe has been printed in the Tampa Tribune the day after Thanksgiving for many years, and is known as Mrs. Harvey's White Fruit cake. You can go on line to Tampa Tribune and read the story of Mrs. Harvey.
I make this fruit cake year after year, and it is always the most favorite of all on the dessert tray.
Mrs. Harvey's White Fruit Cake
4 cups shelled and chopped Pecans
1 lb. candied cherries
1 lb. candied Pineapple
1 3/4 cup all purpose flour
1/2 lb. butter
1 cup granulated sugar
6 large eggs
1/2 tsp baking powder
2 oz. lemon extract
2 oz. vanilla extract
1. chop the nuts and fruits into medium sized pieces and dredge with 1/4 cup of the flour.
2.In a large bowl,cream together the butter,sugar untill light and fluffy. add well beaten eggs and blend well.
3 In a small bowl sift the remaining flour ,baking powder together. Fold this mixtureinto the egg and butter mixture,add lemon and vanilla extracts. . blend in the chopped fruit and nuts.
4.Grease pan and line with parchment paper,foil, or waxed paper. Pour batter into prepared pans.PLACE in COLD oven, then set oven temperature at 250 degrees and bake 1-3 hours. baking time varies for the size of pans used.
decorate with some chopped fruit and nuts before baking.
I use the small loaf baking pans, and tests after 1 hour. If you choose to make this in a bundt pan I believe the baking time would be well over 2 hours.
yield... usuall about 4 or 5 of the small pans, or 1 bundt pan..
store after cooled wrapped in foil. in refrigerator... up to 6 weeks.
mine never last that long because they are shipped to family and they eat them very quickly...