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Paradise and Pennant Candied Fruit

Mrs. Harvey’s White Fruitcake Recipe


When a Paradise customer brings us an amazing, original recipe, we put her name on it, and as a result we are delighted to share Mrs. Harvey’s wonderful recipe on our site. Unlike many fruitcakes, this one is light and pale in color, but still bursting with fruity goodness. Because of its lovely texture, this recipe can also be baked as cupcakes.



  • 4 cups shelled pecans
  • 1 pound candied cherries
  • 1 pound candied pineapple
  • 1 3/4 cups all-purpose flour, divided
  • 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 until light and fluffy.

Beat in eggs.

Sift together remaining flour and baking powder; fold into butter, sugar and egg mixture.

Stir in vanilla and lemon extracts.

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.

Note: We also baked this as cupcakes, check these after 30 minutes.