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HARVEY’S WHITE FRUITCAKE Chop nuts and fruits into medium-sized pieces; dredge with 1/4 cup of flour. Cream butter and sugar together until light and fluffy. Add well-beaten eggs and blend well.
This recipe is entirely different from other fruit cake recipes. Chop nuts and fruit in medium size pieces; dredge with 1/4 c. flour. Cream butter and sugar together until light and fluffy. Beat in eggs. Sift together remaining flour and baking powder; fold into butter – egg mixture. Stir in vanilla and lemon extracts. Blend in fruit and nuts.
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.
Makes 5 pounds of fruitcake. NOTE; In 4 1/2 x 2 1/2 x 1 1/2 inch baby loaf pans. bake for about 1 hr. For 1 pound cakes in 2 pound coffee cans, bake about 2 hours. In 5 ounce custard cups, the baking time is about 1 hr.. And in ungreased foil bonbon cups, baking time is about 30 min.
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