Franklin Nut Cake

Posted 08/31/09 • Last updated 05/05/04 • 222 views • 0 comments

This is a recipe from my family's cookbook. The flavor can be enhanced by pouring 1/2 cup of wine or sherry over cake while still warm.

2 cups butter 2 cups white sugar 6 eggs 4 cups all-purpose flour 1 teaspoon baking powder 1 cup candied cherries 1 cup candied pineappled chunks 3 cups chopped pecans 1/4 teaspoon salt 2 teaspoons vanilla extract

1 Preheat oven to 250 degrees F (120 degrees C). Grease a 10 inch tube pan and line it with parchment paper.

2 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.

3 Sift together 3 cups of the flour, baking powder and salt. Mix remaining flour with fruit and nuts. Stir into batter. Add vanilla.

4 Pour into tube pan. Bake at 250 degrees for 3 hours. Cool in pan.

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