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
A Recipe for
Buttermilk Pecan Fruitcake
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This Recipe for Buttermilk Pecan Fruitcake is one of thousands in the Recipes-to-go Dessert Cookbook.
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
If you enjoy this Buttermilk Pecan Fruitcake Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
This is a recipe for Buttermilk Pecan Fruitcake from the recipe cookbook of Recipes-to-go (Dessert)
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
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
Serves: 40
Buttermilk Pecan Fruitcake Recipe brought to you by Recipes To-Go