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.
Franklin Nut Cake
- 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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