Mrs Harvey’s White Fruitcake Recipe Made Easy and Delicious

Fruitcake often gets a bad rap for being dense and overly sweet, but Mrs. Harvey’s White Fruitcake Recipe is a timeless classic that changes everything you thought you knew about this festive treat.

This fruitcake is beautifully moist, perfectly spiced, and studded with a delightful mix of white fruits and nuts that give it a sophisticated twist. Its subtle flavors make it a wonderful dessert for holidays, special occasions, or simply as a comforting treat alongside your afternoon tea.

Whether you’re a fruitcake skeptic or a long-time fan, this recipe is sure to win your heart with its elegant simplicity and nostalgic charm.

The secret lies in the careful balance of ingredients and the slow baking process that ensures every bite melts in your mouth. Plus, it’s easy enough for bakers of all levels to master.

Ready to create a show-stopping dessert that your family and friends will rave about? Let’s dive into Mrs.

Harvey’s cherished recipe and bring a slice of tradition to your kitchen.

Why You’ll Love This Recipe

Mrs. Harvey’s White Fruitcake stands out because of its subtle sweetness and beautiful texture.

Unlike traditional fruitcakes packed with dark fruits and heavy molasses, this version uses light-colored dried fruits like white raisins and golden cherries, which create a visually stunning cake that’s perfect for festive displays.

The cake is moist but not soggy, thanks to the careful use of butter and a hint of brandy that enhances the flavor without overpowering the delicate fruits. It’s a recipe that’s been handed down through generations, beloved for its perfect crumb and the lovely aromas of cinnamon and nutmeg that fill your kitchen as it bakes.

Whether you’re baking for the holidays or a special event, this recipe offers a reliable way to impress your guests. It also pairs well with a variety of beverages, from afternoon tea to dessert wines, making it a versatile addition to your baking repertoire.

Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup milk
• ½ cup brandy or white grape juice (for soaking)
• 1 cup chopped pecans or walnuts
• 1 cup white raisins
• 1 cup chopped dried apricots
• ½ cup chopped crystallized ginger
• ½ cup chopped golden cherries
• 1 tsp vanilla extract

Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Sifter or fine-mesh sieve
• Cooling rack
• Aluminum foil (for covering during baking)

Instructions

1. Prepare the fruit: In a medium bowl, combine the white raisins, chopped apricots, crystallized ginger, and golden cherries. Pour the brandy or white grape juice over the fruit, stir, and let it soak for at least 1 hour or overnight for maximum flavor.
2. Preheat your oven: Set your oven to 325°F (160°C). Grease your 9×5 inch loaf pan and line it with parchment paper for easy removal.
3. Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. Cream butter and sugar: Using an electric mixer or hand whisk, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Alternate adding dry ingredients and milk: Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined – avoid overmixing to keep the cake tender.
7. Fold in soaked fruits and nuts: Drain the soaked fruits, reserving the liquid. Gently fold the fruits and chopped nuts into the batter with a rubber spatula, ensuring even distribution.
8. Transfer to pan and bake: Pour the batter into the prepared loaf pan, smoothing the top. Cover loosely with aluminum foil to prevent over-browning.
9. Bake for 1 hour 15 minutes to 1 hour 30 minutes: Check doneness by inserting a toothpick into the center; it should come out clean. Remove foil in the last 15 minutes to allow the top to brown nicely.
10. Cool and soak: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For enhanced moisture and flavor, brush the cake with reserved soaking liquid once cooled. Wrap tightly and let it rest for a few days before serving, if possible.

Tips & Variations

“For an even richer flavor, try aging the fruitcake by wrapping it in cheesecloth soaked in brandy and storing it in an airtight container for a few weeks. This traditional method deepens the spices and fruit flavors beautifully.”

• Use white grape juice instead of brandy for a non-alcoholic version that still keeps the cake moist and flavorful.
• Swap the nuts for pecans or almonds depending on your preference or allergy considerations.
• For a tropical twist, add chopped dried pineapple or mango along with the white fruits.
• Try adding a teaspoon of lemon or orange zest to brighten the cake’s aroma.
• If you want a more festive appearance, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake.

Nutrition Facts

Serving Suggestions

Mrs. Harvey’s White Fruitcake is delicious sliced thin and served as a dessert or an afternoon snack.

It pairs wonderfully with a hot cup of tea or coffee, balancing the sweetness with warmth and richness.

For a festive presentation, serve with whipped cream or a dollop of mascarpone cheese topped with a sprinkle of cinnamon. You can also complement the cake with a glass of dessert wine like a late harvest Riesling or a chilled Moscato.

Leftover slices make excellent additions to holiday breakfast boards, alongside cheeses, nuts, and fresh fruit. You might also enjoy it toasted lightly with butter for a comforting treat any time of day.

Conclusion

Mrs. Harvey’s White Fruitcake Recipe is a testament to the enduring charm of traditional baking with a modern, elegant twist.

Its delicate balance of flavors, moist texture, and beautiful appearance make it much more than just a holiday staple—it’s a dessert you’ll want to bake year-round.

Whether you’re an experienced baker or trying fruitcake for the first time, this recipe provides clear, approachable steps to create a cake that’s both impressive and deeply satisfying. Don’t forget to experiment with the variations and soak your cake to bring out the best flavors.

For more inspiration on plant-based and vegetarian treats, check out our Vegan Recipes No Tofu, Baby Spinach Salad Recipe Vegan, or the comforting Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

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