FRANKLIN NUT CAKE

Franklin Nut Cake image

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.

Provided by Renee

Categories Desserts Cakes Pound Cake Recipes

Yield 14

Number Of Ingredients 10

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

Steps:

Preheat oven to 250 degrees F (120 degrees C). Grease a 10 inch tube pan and line it with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.
Sift together 3 cups of the flour, baking powder and salt. Mix remaining flour with fruit and nuts. Stir into batter. Add vanilla.
Pour into tube pan. Bake at 250 degrees for 3 hours. Cool in pan.

Nutrition Facts : Calories 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, Sodium 306.9 mg, Sugar 41.3 g