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Franklin Nut Cake

By: Renee  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 60 people have saved this

 

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Original Recipe Yield 1 - 10 inch tube pan
 

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
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 558 | Total Fat: 28.8g | Cholesterol: 160mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by M HENDERSON 
This recipe brings back wonderful memories from my childhood. My mom used to bake a nut cake... MORE

 
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