Buttermilk pecan fruitcake

 
                         BUTTERMILK PECAN FRUITCAKE
 
 Recipe By     : 
 Serving Size  : 40   Preparation Time :0:00
 Categories    : Candies                          Holiday
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2   c            Flour
    2       ts           Baking powder
    1       t            Baking soda
    1       t            Salt
    3       c            Pears, dried, chopped
    2       c            Pecans, chopped
    1       c            Butter
    3       c            Sugar
    4                    Eggs
    2       ts           Vanilla
    2       c            Buttermilk
 
   Preheat oven to 400; grease and flour 4 loaf pans.
   Separate eggs. Mix flour, baking powder, baking soda,
   and salt. Add pears and pecans; stir again.  Set
   aside. In large bowl, cream butter and sugar. Add egg
   yolks, one at a time, beating well after each
   addition. Add vanilla and beat again.  Alternately add
   dry ingredients and buttermilk, blending well after
   each addition.
   
   With clean dry beaters, beat egg whites until they
   stand in firm, glossy, moist peaks.  Fold 1/3 egg
   whites into batter to lighten it, then fold in
   remaining whites.  Fill each pan 2/3 of batter.
   
   Reduce oven heat to 350.  Bake 65 minutes, until
   tester inserted in center of each cake comes out
   clean. Ten minutes before cakes are done, rotate pans
   back to front to cakes on each rack brown evenly. Let
   cakes cool five minutes on wire racks, then turn out
   and finish cooling right side up on wire racks.
   
   Before serving, decorate top of fruitcakes with whole
   nuts and mixed candied fruit peel.
   
   Source: _The Christmas Kitchen_ by Lorraine Bodger,
   sent by Nina Wichman (WYF.4.LYF) to Sylvia Steiger
   (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the
   October 1992 cookbook swap
  
 
 
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