Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Candies Holiday
Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 c Flour
2 ts Baking powder
1 t Baking soda
1 t 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.
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
