Franklin Nut Cake

2

"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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Ingredients

servings 719 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 72.7g
  • 23%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

This recipe brings back wonderful memories from my childhood. My mom used to bake a nut cake every year for xmas. Recipe was lost through the years, Her's had no fruit. This is my second year...

My mil used to bake this for christmas every year and never shared the recipe! I can't say i blame her, it's an awesome recipe. She got it from a southern newspaper years ago. I made it last ...