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Franklin Nut Cake  |
Serves/Yields: 1 - 10 inch tube pan. (14 servings)
Prep. Time:
Cook Time:
Category: Pound Cakes, Cakes with Nuts
Difficulty: easy
| |  | | 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. | | Source: Renee | | Contributed by: on Wednesday, May 05. 2004 at 10:48:25 |
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