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BUTTERMILK PECAN FRUITCAKE Recipe

Ingredients

How to make it

  • 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.

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The Cook

birdy Springfield, MO

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