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Mrs. Harvey’s White Fruitcake Recipe. Blend in fruit and nuts. Grease a 10-inch tube pan. Line with parchment, waxed paper or foil, grease again. Pour batter into prepared pan. Place in cold oven and bake 2 to 3 hours @ 250 degrees. Check cake after 1 hour and then again in 30 minutes. When done, remove from oven and cool in pan.
chop fruit and nuts and mix with a small amount of the flour. sift remaining flour. fold into creamed mixture. add flavoring. fold in fruits and nuts. line a tube pan or loaf pans with greased wax paper. pour in batter. put in a cold oven and bake at 200 degrees for 3 hours.
Moist, white fruit cake is a little lighter than traditional dark fruit cake. This Southern version is “improved” by dribbling it with bourbon instead of rum. Several notions may come to mind when you think of Eudora Welty — author, Pulitzer Prize winner, famous Mississippian. But, fruit cake? Yes.
In a large bowl, cream butter and confectioner’s sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
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