Buttermilk Pecan Fruitcake Recipe

Name: Buttermilk Pecan Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups flour, all-purpose; 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

Servings: persons

4 1/2 cups flour, all-purpose
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

1
Preheat oven to 400 degrees F; grease and flour 4 loaf pans.
2
Separate eggs.
3
Mix flour, baking powder, baking soda, and salt.
4
Add pears and pecans; stir again.
5
Set aside.
6
In large bowl, cream butter and sugar.
7
Add egg yolks, one at a time, beating well after each addition.
8
Add vanilla and beat again.
9
Alternately add dry ingredients and buttermilk, blending well after each addition.
10
With clean dry beaters, beat egg whites until they stand in firm, glossy, moist peaks.
11
Fold 13 egg whites into batter to lighten it, then fold in remaining whites.
12
Fill each pan 23 of batter.
13
Reduce oven heat to 350F (180C).
14
Bake 65 minutes, until tester inserted in center of each cake comes out clean.
15
Ten minutes before cakes are done, rotate pans back to front to cakes on each rack brown evenly.
16
Let cakes cool five minutes on wire racks, then turn out and finish cooling right side up on wire racks.
17
Before serving, decorate top of fruitcakes with whole nuts and mixed candied fruit peel.

2822

kcal

Calories

188

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 1/2 cups flour, all-purpose, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Buttermilk Pecan Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pecan Fruitcake

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