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Buttermilk Pecan Fruitcake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTERMILK PECAN FRUITCAKE
 Categories: Candies, Christmas, Holiday, Cakes
      Yield: 40 Servings
 
  4 1/2 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts 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
 
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