Recipe: Mrs. Harvey's White Fruitcake (using candied pineapple, cherries, pecans) (1985)

MRS. HARVEY'S WHITE FRUITCAKE

4 cups pecans
1 pound candied pineapple
3/4 pound candied cherries
1 3/4 cups all-purpose flour, divided use
1/2 pound butter, softened
1 cup granulated sugar
5 large eggs
1/2 teaspoon baking powder
2 ounces vanilla extract
2 ounces lemon extract

Chop nuts and fruits into medium-size pieces. Dredge with small amount of the flour. Set aside.

Cream butter and sugar until light and fluffy. Add well-beaten eggs and blend well. Set aside.

Sift remaining flour and baking powder together, fold into eggs and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well.

Grease a 10-inch tube pan.* Line with waxed paper or parchment paper and grease again. Pour batter into prepared pan.

Place in cold oven and bake at 250 degrees F for 3 hours. Cool in pan on cake rack.

*Batter may be baked in loaf pans for 1 to 2 hours depending upon size of pan. If cake springs back when pressed lightly in the center, it is done.

Makes a 5-pound tube cake
From: Recipelink.com
Source: Newspaper recipe clipping: Atlanta Journal-Constitution, November 13/14, 1985