We love how Mrs Harvey’s White Fruitcake brightens our holiday gatherings with its elegant sweetness. It’s a cherished tradition that’s been passed down through generations in many Southern families. The combination of tender cake and bits of fruit offers a timeless taste that’s surprisingly light.
We appreciate the gentle hints of citrus and the way the flavors blend overnight. We enjoy including it in our holiday spread next to our favorite pies and cookies. This recipe reminds us that fruitcake can be delicate and exciting when made with care.
Mrs. Harvey’s White Fruitcake Recipe
Baking Time And Yield
| Detail | Value |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 2 hours |
| Pan Size | 10-inch tube pan |
| Servings | About 12 slices |
Equipment
- Large mixing bowl
- Hand or stand mixer
- 10-inch tube pan
- Rubber spatula
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 6 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped candied cherries
- 1 cup chopped candied pineapple
- 1 cup chopped pecans
Steps
- We preheat our oven to 275 F then grease our 10-inch tube pan.
- We cream the butter and sugar in a large bowl until light and fluffy.
- We beat in eggs one at a time for smooth consistency.
- We add vanilla extract and almond extract then blend until combined.
- We sift together flour baking powder and salt. We gradually mix this dry blend into the wet ingredients.
- We fold candied cherries candied pineapple and chopped pecans into the batter.
- We pour the batter into the prepared pan then smooth the top with a spatula.
- We bake for about 2 hours or until a toothpick inserted in the center comes out clean.
- We cool the cake on a wire rack for 15 minutes then remove it from the pan to finish cooling.
Additional Tips
- We recommend wrapping Mrs. Harvey’s White Fruitcake tightly in plastic wrap then storing it overnight to deepen flavor.
- We slice the fruitcake with a serrated knife to preserve each moist piece.
Ingredients
Here are the essential ingredients we rely on to make this festive Mrs. Harvey’s White Fruitcake. Each component adds its own texture and depth to the final creation.
Fruit And Nut Mix
We gather our fruit and nuts for a balanced interplay of sweetness and crunch. This combination forms the heart of our beloved holiday treat.
| Ingredient | Measurement | Preparation |
|---|---|---|
| Candied cherries | 1 cup | Halved |
| Candied pineapple | 1 cup | Chopped |
| Pecan halves | 1 cup | Lightly toasted |
| Walnut pieces | 1 cup | Lightly toasted |
Cake Batter
Our batter brings everything together with a smooth foundation and gentle rise. We aim for a light yet tender interior.
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 3 cups | Sifted |
| Baking powder | 2 tsp | – |
| Salt | ½ tsp | – |
| Unsalted butter | 1 cup | Softened |
| Granulated sugar | 2 cups | – |
| Eggs | 6 large | Room temperature |
| Pure vanilla extract | 2 tsp | – |
Directions
Let’s gather our ingredients and set up our pans. We begin by prepping everything we need for Mrs. Harvey’s White Fruitcake so our batter comes together smoothly.
Prep Steps
- Preheat the oven to 275°F. Lightly grease a 10-inch tube pan or line a loaf pan with parchment.
- Combine the candied cherries, candied pineapple, pecan halves, and walnut pieces in a large bowl. Use a clean spatula to fold them together.
- Dust the fruit and nut mixture with 1 tablespoon of the flour. This step prevents everything from sinking in the batter.
- Sift the remaining flour, baking powder, and salt in a separate bowl. Keep this dry mixture nearby.
- Check that the unsalted butter is at room temperature. Soften it to ensure even mixing.
- Place the eggs on the counter. Let them warm slightly so they incorporate evenly into the batter.
| Step | Time/Temperature |
|---|---|
| Oven Preheat | 275°F |
| Butter Softening | About 30 minutes |
| Fruit Dusting | 1 tablespoon of flour |
Baking And Cooling
- Place Mrs. Harvey’s White Fruitcake in the center of a preheated 275°F oven.
- Bake for about 2 hours. Check the cake’s center with a wooden skewer. If it comes out clean or with a few moist crumbs then our cake is ready.
| Oven Temperature | Approx. Bake Time |
|---|---|
| 275°F | 2 hours |
- Remove the fruitcake from the oven and set it on a wire rack. Let it cool for 15 minutes inside the pan.
- Gently run a thin knife around the edges to loosen the sides. Invert the cake onto the rack and allow it to cool completely.
- Wrap the cooled cake tightly in plastic wrap. We store it in an airtight container to keep it moist and let its flavors develop further.
Make-Ahead Tips
We love preparing Mrs. Harvey’s White Fruitcake ahead of time to give the flavors a chance to deepen. We find that resting the cake allows each sweet bite of candied fruit to meld with the tender crumb. Here are our best tips:
- Bake the cake at least two days before serving so the citrus notes and buttery sweetness can settle.
- Wrap the fully cooled cake tightly with plastic wrap to lock in moisture. We then add a second layer of foil or place it in an airtight container to guard against dryness.
- Store the wrapped cake in a cool and dry spot. We notice that a brief rest on the counter or in the refrigerator helps preserve freshness.
- For longer storage we freeze the cake in individual portions. This lets us thaw just the amount we need.
| Storage Method | Recommended Duration | Key Note |
|---|---|---|
| Room Temperature | 2 to 3 Days | Keep wrapped securely for best flavor |
| Refrigerator | 1 to 2 Weeks | Maintain tight wrap to prevent unwanted odors |
| Freezer | Up to 6 Months | Slice before freezing for easy single servings |
| Extended Counter Storage | 5 to 7 Days | Cover completely to keep cake tender and fragrant |
Conclusion
We love how Mrs Harvey’s White Fruitcake unites our family each year. Its gentle flavors and comforting presence never fail to warm our celebrations. This timeless recipe reminds us that good food and shared moments truly make the holidays special
We hope you feel the same sense of joy and togetherness as you serve this dessert. It was our pleasure to share this cherished tradition with you
Frequently Asked Questions
What is Mrs. Harvey’s White Fruitcake?
This fruitcake is a cherished Southern tradition known for its light color, tender crumb, and subtle, sweet flavor. Unlike darker fruitcakes, Mrs. Harvey’s recipe uses candied cherries, pineapple, and nuts to create a bright, delicate treat that pairs well with other holiday desserts. Its sweetness and texture develop best overnight, highlighting a gentle citrus hint that makes it uniquely irresistible.
How do I prepare the fruit and nut mix?
Simply measure out your candied cherries, candied pineapple, pecan halves, and walnut pieces. Toss them with a bit of flour to keep them from sinking in the batter. This flour coating ensures even distribution throughout the cake. By prepping them before making the batter, you’ll have a smoother mixing process, and your fruit and nuts won’t clump together.
Can I make this fruitcake ahead of time?
Yes! Preparing it at least two days in advance deepens the flavors and keeps the cake moist. Once it’s completely cooled, tightly wrap it in plastic wrap and store it in an airtight container. This allows the fruits, nuts, and cake to blend perfectly, resulting in a delicious treat that tastes even better when you finally unseal and slice it.
How should I store the finished cake?
Wrap the cooled fruitcake tightly in plastic wrap, then place it in an airtight container. Store in a cool, dry place for up to a week, or refrigerate it for up to a month. For longer storage, freeze slices in individual portions. Proper wrapping keeps the cake from drying out, preserving its tender crumb and allowing the flavors to continue to meld beautifully.
What makes this fruitcake a holiday favorite over pies and cookies?
Its delightful blend of flavors, light texture, and decorative fruit and nut mix make it stand out on any dessert table. Perfectly sweet without feeling too rich, the cake serves as a festive centerpiece alongside classic treats. With a smooth crumb that improves with time, this traditional Southern fruitcake offers a charming alternative to pies and cookies during the holiday season.