Buttermilk Pecan Fruitcake

Buttermilk Pecan Fruitcake Recipe

Preparation time: 30 minutes | Cooking time: 65 minutes | Servings: 4 loaves

Introduction

Buttermilk Pecan Fruitcake is a delicious and moist dessert that is perfect for the holiday season. This fruitcake is packed with dried pears and chopped pecans, giving it a unique and flavorful twist. The addition of buttermilk adds a tangy flavor and helps keep the cake moist.

History

Fruitcakes have been a popular dessert for centuries, with variations found in many different cultures around the world. The addition of buttermilk to fruitcake recipes is a more modern twist, adding a tangy flavor and moist texture to the cake.

Ingredients

4.5 cups of flour
2 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
3 cups of dried, chopped pears
2 cups of chopped pecans
1 cup of butter
3 cups of sugar
4 eggs
2 tsp of vanilla
2 cups of buttermilk

How to prepare

Preheat the oven to 400°F. Grease and flour 4 loaf pans.
Separate the eggs.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
Add the pears and pecans, and stir again. Set aside.
In a large bowl, cream the butter and sugar together.
Add the egg yolks one at a time, beating well after each addition.
Add the vanilla and beat again.
Alternately add the dry ingredients and buttermilk, blending well after each addition.
Using clean, dry beaters, beat the egg whites until they form firm, glossy, moist peaks.
Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites.
Fill each pan two-thirds full with the batter.
Reduce the oven heat to 350°F (177°C).
Bake for 65 minutes, or until a tester inserted in the center of each cake comes out clean.
Ten minutes before the cakes are done, rotate the pans back to front to ensure even browning on each rack.
Let the cakes cool for five minutes on wire racks, then turn them out and finish cooling right side up on wire racks.
Before serving, decorate the top of the fruitcakes with whole nuts and mixed candied fruit peel.

Variations

Add a splash of rum or brandy to the batter for a boozy twist.
Swap out the dried pears for dried apricots or cherries for a different flavor profile.

Cooking Tips & Tricks

Be sure to grease and flour your loaf pans well to prevent the fruitcake from sticking.

- Folding in the egg whites gently will help keep the cake light and fluffy.

- Decorating the top of the fruitcake with whole nuts and candied fruit peel adds a festive touch.

Serving Suggestions

Serve Buttermilk Pecan Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to properly cream the butter and sugar together to ensure a light and fluffy texture.

- Folding in the egg whites gently will help keep the cake light and airy.

Ingredient Substitutions

You can use walnuts or almonds instead of pecans for a different nutty flavor.

- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Make Ahead Tips

Buttermilk Pecan Fruitcake can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Decorate the top of the fruitcake with whole nuts and candied fruit peel for a festive and colorful presentation.

Pairing Recommendations

Serve Buttermilk Pecan Fruitcake with a cup of hot tea or coffee for a cozy and comforting dessert.

Storage and Reheating Instructions

Store Buttermilk Pecan Fruitcake in an airtight container at room temperature for up to a week. To reheat, simply microwave a slice for a few seconds or warm it in the oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Buttermilk Pecan Fruitcake contains approximately 400 calories.

Carbohydrates

Each serving of Buttermilk Pecan Fruitcake contains approximately 60 grams of carbohydrates.

Fats

Each serving of Buttermilk Pecan Fruitcake contains approximately 20 grams of fats.

Proteins

Each serving of Buttermilk Pecan Fruitcake contains approximately 6 grams of proteins.

Vitamins and minerals

Buttermilk Pecan Fruitcake is a good source of vitamin E, magnesium, and copper.

Alergens

This recipe contains nuts and dairy (butter and buttermilk), which may be allergens for some individuals.

Summary

Buttermilk Pecan Fruitcake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Buttermilk Pecan Fruitcake is a delicious and moist dessert that is perfect for the holiday season. Packed with dried pears and chopped pecans, this fruitcake is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a cozy and comforting treat.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Margaret who lived in a quaint little cottage on the outskirts of town. Margaret was known for her delicious baked goods, and I was always eager to learn new recipes from her.

On that particular day, Margaret greeted me with a warm smile and a hug, inviting me into her cozy kitchen. The air was filled with the sweet scent of freshly baked bread, and I couldn't wait to see what she had in store for me.

As we chatted over a cup of tea, Margaret suddenly exclaimed, "I have a new recipe to share with you, my dear. It's for a Buttermilk Pecan Fruitcake that is simply divine." My eyes lit up with excitement, and I eagerly listened as she began to explain the ingredients and the process of making the cake.

The recipe called for buttermilk, pecans, dried fruits, and a secret blend of spices that Margaret had learned from her own grandmother many years ago. She explained that the key to a perfect fruitcake was to soak the fruits in buttermilk overnight, allowing them to plump up and infuse with flavor.

I watched intently as Margaret measured out the ingredients, her skilled hands moving with ease as she mixed everything together in a large bowl. The rich aroma of cinnamon, nutmeg, and cloves filled the air, and I couldn't wait to taste the finished product.

After the batter was poured into a greased pan and placed in the oven to bake, Margaret and I sat down to catch up on old times. The hours flew by as we reminisced about our childhood adventures and shared stories of our families.

Finally, the timer chimed, and Margaret jumped up from her chair, a look of excitement on her face. She carefully removed the fruitcake from the oven, and my mouth watered at the sight of the golden-brown crust and the plump fruits peeking out from within.

As the cake cooled on the counter, Margaret prepared a simple glaze of powdered sugar and buttermilk to drizzle over the top. The sweet aroma of the glaze mingled with the spicy scent of the cake, creating a tantalizing combination that made my stomach grumble in anticipation.

At last, the moment of truth arrived. Margaret sliced a generous piece of the Buttermilk Pecan Fruitcake and placed it on a delicate china plate, handing it to me with a smile. I took a bite, and my taste buds exploded with delight.

The cake was moist and tender, with a perfect balance of sweet and tangy flavors. The pecans added a delicious crunch, and the dried fruits burst with juicy goodness in every bite. I closed my eyes and savored the moment, feeling grateful for the opportunity to learn such a wonderful recipe from my dear friend.

As I finished the last crumb of the Buttermilk Pecan Fruitcake, Margaret leaned in and whispered, "Now you have a secret recipe to pass down to future generations. May it bring joy and warmth to your family for years to come."

And with a grateful heart and a satisfied tummy, I thanked Margaret for her generosity and friendship, knowing that this recipe would hold a special place in my heart for years to come.