The best delicious Buttermilk Pecan Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Pecan Fruitcake recipe today!
Hello my friends, this Buttermilk Pecan Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Buttermilk Pecan Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Buttermilk Pecan Fruitcake.
What Makes This Buttermilk Pecan Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buttermilk Pecan Fruitcake.
Ready to make this Buttermilk Pecan Fruitcake Recipe? Let’s do it!
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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.
Yields
40 Servings
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