For 59 years, the recipe for Lucille Harvey's white fruitcake has run in The Tampa Tribune the week after Thanksgiving.
Not wanting to mess with tradition, I am including the recipe below.
Mrs. Harvey's White Fruitcake
Makes 5 pounds of fruitcake
4 cups shelled pecans
1 pound candied cherries
1 pound candied pineapple
1 3/4 cups all-purpose flour
1/2 pound butter
1 cup sugar
5 large eggs
1/2 teaspoon baking powder
1/2 to 2 ounces vanilla extract
1/2 to 2 ounces lemon extract
Chop nuts and fruit into medium-size pieces; dredge with 1/4 cup of 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.
Grease a 10-inch tube pan.
Line with parchment, wax paper or foil; grease again. Pour batter into prepared pan or pans. Place in cold oven and bake 21/2 to 3 hours in tube pan or 2 hours in 81/2-by-41/2-inch loaf pans at 250 degrees. Check cakes 1 hour before done and again in 30 minutes. When done, remove from oven; cool in pans on cake rack.
Note: In 41/2-by-21/2-by-11/2-inch (baby) loaf pans, bake cake about 1 hour. For 1-pound cakes in 2-pound coffee cans, bake about 2 hours. In 5-ounce custard cups, bake about 1 hour. And in ungreased foil bonbon cups, bake about 30 minutes.