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Buttermilk Pecan Fruitcake

 

26

Yield

3

fruitcakes

Prep

20

min

Cook

65

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

4 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups pears
dried, chopped
*
2 cups pecans
chopped
1 cup butter
3 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups buttermilk

Directions

Preheat oven to 400 degrees F; 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 ⅓ egg whites into batter to lighten it, then fold in remaining whites.

Fill each pan ⅔ of batter.

Reduce oven heat to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 200242% of calories from fat
 % Daily Value *
Total Fat 93g 143%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 338mg 113%
Sodium 1256mg 52%
Total Carbohydrate 91g 91%
Dietary Fiber 9g 36%
Sugars g
Protein 61g
Vitamin A 34% Vitamin C 3%
Calcium 29% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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