Buttermilk pecan fruitcake
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Buttermilk pecan fruitcake
  Christmas    Holiday    Cakes    Pecans  
Last updated 6/12/2012 1:11:38 AM. Recipe ID 39214. Report a problem with this recipe.
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      Title: Buttermilk pecan fruitcake
 Categories: Candies, Christmas, Holiday, Cakes
      Yield: 40 Servings
  4 1/2 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts 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.

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Recipe ID 39214 (Apr 03, 2005)

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