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Name: Buttermilk Pecan Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 1 ts Baking soda; 4 Eggs; 2 ts Vanilla; 3 c Sugar; 2 c Pecans, chopped; 2 c Buttermilk; 4 1/2 c Flour; 2 ts Baking Powder; 1 ts Salt; 3 c Pears, dried, chopped; 1 c Butter

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INGREDIENTS

1 ts Baking soda
4 Eggs
2 ts Vanilla
3 c Sugar
2 c Pecans, chopped
2 c Buttermilk
4 1/2 c Flour
2 ts Baking Powder
1 ts Salt
3 c Pears, dried, chopped
1 c Butter

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest by "John Weber" on Nov 20, 99

NOTES

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Buttermilk Pecan Fruitcake

1 ts Baking soda
4 Eggs
2 ts Vanilla
3 c Sugar
2 c Pecans, chopped
2 c Buttermilk
4 1/2 c Flour
2 ts Baking Powder
1 ts Salt
3 c Pears, dried, chopped
1 c Butter

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    Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Nov  20, 99

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 40 Servings

Calories: 356
Calories from Fat: 102 (29%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.8g
Cholesterol 118.4mg		36 %
Sodium 130.6mg		5 %
Potassium 96.9mg		3 %
Total Carbohydrate 59.6g		18 %
	Dietary Fiber 1g	4 %
	Sugars, other 58.6g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 356

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