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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 40 - Change
Nutritional Facts
Servings Per Recipe: 40

Amount Per Serving
Calories 214
% Daily Value**
Total Fat 10g
15%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 40mg
13%
Sodium 158mg
7%
Total Carbohydrate 30g
10%
Dietary Fiber 1g
5%
Sugars 17g
Protein 4g
Vitamin A  4%Vitamin C  1%
Calcium  5%Iron  3%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Pecan Fruitcake

Date Added: June 11, 2009

Ingredients:

2 Teaspoons Baking Powder
4 1/2 Cups Flour unsifted
4 Eggs hard-boiled, Finely Chopped
1 Teaspoon Baking Soda dissolved in
3 Cups Sugar brown to taste
1 Teaspoon Salt black pepper
2 Teaspoons Vanilla or grated peel of One Orange
1 Cup Butter Stick melted, divided
2 Cups Buttermilk or low-fat sour cream
2 Cups Pecans chopped
3 Cups Pears dried
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Directions:

1. Preheat oven to 400; grease and flour 4 loaf pans.

2. Separate eggs. Mix flour, baking powder, baking soda, and salt.

3. Add pears and pecans; stir again. Set aside.

4. In large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition.

5. Add vanilla and beat again. Alternately add dry ingredients and buttermilk, blending well after each addition.

6. With clean dry beaters, beat egg whites until they stand in firm, glossy, moist peaks.

7. Fold 1/3 egg whites into batter to lighten it, then fold in remaining whites.

8. Fill each pan 2/3 of batter. Reduce oven heat to 350.

9. Bake 65 minutes, until tester inserted in center of each cake comes out clean.

10. Ten minutes before cakes are done, rotate pans back to front to cakes on each rack brown evenly.

11. Let cakes cool five minutes on wire racks, then turn out and finish cooling right side up on wire racks.

12. Before serving, decorate top of fruitcakes with whole nuts and mixed candied fruit peel.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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