| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter,, at room temperature |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 1/3 |
c |
Allpurpose flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
pn |
Ground nutmeg |
| 1 |
lg |
Egg |
| 1/2 |
c |
Buttermilk |
| 2 |
sm |
Pears, peeled, cored, and, coarsely chopped |
| 1/4 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing
bowl, cream 6 tablespoons of the butter with the sugar and the vanilla
until light and smooth. Sift together the flour, salt, baking powder, and
nutmeg and toss together until evenly mixed. Add half of the flour mixture
and the egg to the butter mixture and mix well. Add the rest of the flour
mixture and the buttermilk, beating them in well. Fold in the pears and the
pecans. Scoop the batter into the prepared pan and bake for about 45
minutes, or until the center is firm and golden and a skewer inserted into
the center comes out clean. Cool on a rack for 10 minutes, then turn out of
the pan and finish cooling. When cool, invert onto a serving plate and cut
into slices.
Yield: 1 (8inch) loaf
Posted to MC-Recipe Digest V1 #328
Recipe by: TOO HOT TAMALES SHOW #TH6224
From: Meg Antczak <meginny@frontiernet.net>
Date: Wed, 4 Dec 1996 08:11:39 -0500
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