4 1/2 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cup pears, dried, chopped
2 cup pecans, chopped
1 cup butter
3 cup sugar
4 eggs
2 tsp vanilla
2 cup buttermilk
Directions
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
Servings: 40 servings
Buttermilk Pecan Fruitcake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Nut; Pecan
The History of Recipes
Experts have traced the existence of recipes back into the distant past, certainly as far back as early Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
During the time of the Roman Empire a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise such as thyme, mint and parsley. Over the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down popular recipes of the day. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Buttermilk Pecan Fruitcake recipe.
