We’ve always been captivated by the charm of Mrs. Harvey’s White Fruitcake, a delightful twist on the traditional holiday staple. Originating from family kitchens where simple ingredients shine, this lighter version skips the dark molasses for a fresh, citrus-kissed flavor that brightens any celebration.
As food enthusiasts, we’re excited to share our take on this timeless recipe. It’s not just a bake—it’s a story of heritage and joy that we’ll make easy for you to recreate at home.
Ingredients
We love how the simple, fresh ingredients in Mrs. Harvey’s White Fruitcake Recipe create a lighter, citrus-kissed delight that honors family traditions. Below, we list them in the order they’re typically prepared and used, with prep notes for easy assembly.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light, airy texture.
- 1 teaspoon baking powder: Fresh for optimal rise and fluffiness.
- 1/2 teaspoon salt: Fine-grained, to balance the sweetness without overpowering.
Wet Ingredients
- 1 cup unsalted butter: Softened at room temperature for smooth creaming.
- *1 cup granulated sugar: We prefer organic for a subtle, clean sweetness that highlights the citrus notes.
- *4 large eggs: Room temperature to promote even blending and a tender crumb.
Fruits and Flavorings
- *1 cup candied citrus peel: Finely chopped for bursts of refreshing tang—zest from oranges or lemons works best.
- *1/2 cup dried cherries: Pitted and halved to add a subtle tartness that complements the cake’s lightness.
- *1/2 cup chopped almonds: Toasted lightly for enhanced crunch and nutty depth.
- *1 tablespoon vanilla extract: Pure variety for authentic flavor without artificial notes.
- *Zest of 2 lemons: Freshly grated to infuse the signature citrus brightness that defines this recipe.
For precise measurements, we recommend using a kitchen scale for accuracy, especially with fruits and nuts, to achieve consistent results every time.
Equipment Needed
To prepare our Mrs. Harvey’s White Fruitcake with its light, airy texture and refreshing citrus notes, we rely on a few key pieces of equipment that ensure precise measurements and even baking. Building on our ingredient list, selecting the right tools helps us maintain the recipe’s heritage and achieve consistent results every time.
Here’s a detailed list of the essential equipment, organized by category for easy reference:
- Mixing Bowls: We recommend using a set of at least two medium-sized stainless steel or glass mixing bowls. These allow us to combine dry ingredients like flour and baking powder separately from wet ones like butter and eggs, preventing clumping and ensuring a smooth batter.
- Measuring Cups and Spoons: Accurate measurements are crucial for this recipe’s balance of flavors. Opt for a standard set of dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and liquid measuring cups with clear markings, along with a spoon set for precise additions of ingredients such as vanilla extract or salt.
- Electric Mixer or Hand Whisk: For whipping the butter and sugar to create that signature light texture, we suggest an electric stand mixer or hand-held mixer with at least two speeds. If opting for a whisk, choose a sturdy silicone one to incorporate air efficiently and avoid overmixing the batter.
- Baking Pan: A 9×5-inch loaf pan or 8-inch round cake pan works best for this fruitcake, allowing even heat distribution to achieve a golden crust while keeping the interior moist. Line it with parchment paper for easy removal and to preserve the cake’s delicate citrus profile.
- Oven Thermometer: To guarantee the perfect bake, we use an oven thermometer to monitor temperatures accurately. Place it inside your oven to confirm it’s preheated to 325°F, as fluctuations can affect the cake’s rise and flavor development.
- Spatula and Zester: A flexible silicone spatula helps us fold in ingredients like chopped almonds and candied citrus peel without deflating the batter. Pair it with a fine zester or grater for fresh lemon zest, enhancing the fruitcake’s vibrant, zesty aroma.
By gathering these tools, we set ourselves up for success in recreating this timeless family favorite with confidence and ease.
Instructions
Now that we have gathered our ingredients and essential equipment, we guide you through preparing Mrs. Harvey’s White Fruitcake with simple, precise steps to capture its light citrus essence and airy texture.
Prep the Ingredients
Before we begin mixing, let’s prepare our ingredients to ensure even distribution and optimal flavor in Mrs. Harvey’s White Fruitcake. Start by sifting 2 cups of all-purpose flour with 1 teaspoon of baking powder and ½ teaspoon of salt into a medium bowl to aerate them and avoid lumps. Next, chop 1 cup of candied citrus peel and 1 cup of dried cherries into small, uniform pieces for better integration.
Roughly chop 1 cup of almonds to add a satisfying crunch, and zest 1 lemon to yield about 2 tablespoons of fresh zest, releasing its vibrant aroma. In another bowl, measure out 1 cup of unsalted butter at room temperature for easy creaming and 1 cup of granulated sugar for sweetness. Crack 3 large eggs and have 1 teaspoon of vanilla extract ready. This preparation sets the stage for a batter that highlights the cake’s refreshing citrus profile.
Mix the Batter
With ingredients prepped, we mix the batter for Mrs. Harvey’s White Fruitcake using active techniques to achieve a smooth, fluffy consistency that enhances its delicate flavor. In a large mixing bowl, cream the 1 cup of unsalted butter and 1 cup of granulated sugar together with an electric mixer on medium speed for about 3-5 minutes until the mixture turns pale and airy, filling the kitchen with a sweet, buttery scent.
Add the 3 large eggs one at a time, beating well after each to incorporate air and maintain lightness. Gradually fold in the sifted dry ingredients (2 cups of flour mixture) using a flexible spatula to keep the batter tender. Stir in the chopped candied citrus peel, dried cherries, almonds, 2 tablespoons of lemon zest, and 1 teaspoon of vanilla extract until evenly distributed, creating a vibrant mix that promises a burst of citrus and nutty notes in every bite.
Bake the Cake
Now we bake Mrs. Harvey’s White Fruitcake to perfection, transforming the batter into a golden, aromatic treat with a light crumb. Preheat your oven to 325°F and grease a 9-inch loaf pan, lining it with parchment paper for easy removal. Pour the batter into the pan, smoothing the top with a spatula for even rising.
Bake on the middle rack for 60-70 minutes, or until a toothpick inserted in the center comes out clean, allowing the cake’s citrus fragrance to fill your home. To ensure consistent results, use an oven thermometer to maintain the temperature, preventing any dryness and preserving the cake’s moist, flavorful interior.
Cool and Store
After baking, we cool and store Mrs. Harvey’s White Fruitcake properly to lock in its freshness and enhance its citrus-infused taste for days. Remove the pan from the oven and let the cake cool in the pan for 10 minutes on a wire rack, allowing the aromas to settle and the structure to firm up.
Then, transfer the cake to the wire rack to cool completely for another 1-2 hours until it’s at room temperature, preventing sogginess. For storage, wrap the cooled cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week to maintain its light texture and vibrant flavors. If freezing, it keeps for up to 3 months—simply thaw at room temperature before serving.
Make-Ahead Instructions
As we wrap up our step-by-step guide to baking Mrs. Harvey’s White Fruitcake, let’s explore Make-Ahead Instructions that allow us to prepare this delightful citrus-infused treat in advance. These strategies help the cake’s flavors meld and intensify, making it even more irresistible for holiday gatherings or gifting.
Preparing Ingredients Ahead
We can streamline our baking process by prepping ingredients up to 48 hours in advance. Begin by chopping candied citrus peel and dried cherries into uniform pieces and storing them in an airtight container at room temperature to preserve their vibrant, tangy essence. Similarly, zest lemons and chop almonds, then seal them in separate bags in the refrigerator to maintain freshness and prevent oxidation. This approach ensures our ingredients remain at peak quality, allowing us to focus on mixing and baking when ready.
Assembling and Baking in Advance
For optimal results, we recommend baking the full Mrs. Harvey’s White Fruitcake up to one week ahead. Once the cake has cooled completely as outlined in our previous steps, wrap it tightly in plastic wrap followed by aluminum foil to lock in its light, airy texture and aromatic citrus notes. If we’re planning further ahead, bake the cake and let it rest at room temperature for 24 hours to enhance flavor development before transferring it to the refrigerator or freezer.
Storage and Thawing Tips
To maximize the cake’s shelf life and flavor, we suggest the following storage options. Proper make-ahead techniques not only save time but also allow the subtle sweetness of the granulated sugar and vanilla extract to harmonize with the fruits.
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Room Temperature | Up to 1 week | Store in a cool, dry place in an airtight container; ideal for short-term make-ahead to let flavors mature naturally. |
| Refrigerator | Up to 2 weeks | Wrap in multiple layers to avoid moisture buildup; thaw at room temperature for 2 hours before serving to restore its fluffy consistency. |
| Freezer | Up to 3 months | Double-wrap in plastic and foil; thaw overnight in the refrigerator to preserve the cake’s golden hue and fresh almond crunch. |
By following these Make-Ahead Instructions, we ensure Mrs. Harvey’s White Fruitcake remains a highlight of our celebrations, with its refreshing citrus profile shining through every slice.
Conclusion
We’ve cherished Mrs. Harvey’s White Fruitcake as a timeless favorite that brings light and flavor to our holidays. It’s more than a recipe—it’s a way to connect with family traditions and create new memories.
As we wrap up, we’re confident you’ll enjoy baking this refreshing treat and making it your own. Let’s keep the spirit alive in our kitchens this season.
Frequently Asked Questions
What is Mrs. Harvey’s White Fruitcake?
Mrs. Harvey’s White Fruitcake is a lighter, refreshing twist on traditional holiday fruitcakes, originating from family kitchens. It features simple ingredients like citrus peel and dried fruits for a vibrant flavor, emphasizing heritage and joy. This recipe is easy to recreate at home, perfect for festive celebrations with its airy texture and citrus notes.
What ingredients are needed for Mrs. Harvey’s White Fruitcake?
Key ingredients include sifted all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, candied citrus peel, dried cherries, chopped almonds, vanilla extract, and lemon zest. They’re divided into dry, wet, and flavoring components to ensure a light, airy texture and consistent results, highlighting the cake’s refreshing citrus profile.
What equipment is required to make Mrs. Harvey’s White Fruitcake?
You’ll need medium-sized mixing bowls, accurate measuring tools, an electric mixer or hand whisk, a suitable baking pan, and basic kitchen tools. These ensure even baking and help enhance the cake’s vibrant aroma, making preparation straightforward for home bakers.
How do I prepare Mrs. Harvey’s White Fruitcake?
Start by prepping ingredients, then mix dry and wet components to form a smooth batter. Preheat the oven and bake until golden and aromatic. Cool completely on a rack to maintain freshness. Follow the steps for a fluffy consistency that honors family traditions.
Can I make Mrs. Harvey’s White Fruitcake ahead of time?
Yes, prep ingredients up to 48 hours in advance and bake the cake up to a week ahead. This allows flavors to meld and intensify, making it ideal for holidays. Store as directed to keep it fresh for celebrations.
How should I store Mrs. Harvey’s White Fruitcake?
Store at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. Use airtight containers to preserve freshness and enhance flavors. Thaw in the fridge before serving for the best taste.