Franklin Nut Cake recipe

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Ingredients

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 pineapple chunks
3 cups chopped pecans
¼ teaspoon salt
2 teaspoons vanilla extract

Nutrition Info

719.2 calories
carbohydrate: 72.7 g
cholesterol: 149.4 mg
fat: 45.6 g
fiber: 3.2 g
protein: 8.8 g
saturatedFat: 18.8 g
servingSize: -
sodium: 306.9 mg
sugar: 41.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

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.

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