Name: Franklin Nut Cake
Yield: 4 servings
Ingredients: 1 lb. butter; 2 C. sugar; 6 eggs; 1/2 lb. candied cherries; 1/2 lb. candied pineapple; 1 lb. plus 3/4 C. pecans; 4 C. flour; 1 tsp. baking powder; 1/4 tsp. salt; 2 tsp. vanilla

Servings: 4 persons

1 lb. butter
2 C. sugar
6 eggs
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. plus 3/4 C. pecans
4 C. flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla

1
["Cream butter and sugar.", "Add beaten eggs and 3 cups flour with baking powder and salt added.", "Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits.", "Mix into batter and add vanilla.", "Grease, flour, and line a large tube pan.", "Pour mixture into pan.", "Bake at 250 for 3 hours.", "Let cool for an hour.", "Remove from pan and place in a covered container with a glass of sherry, so the cake and wine ""get to know each other"".", "Let sit for 4 days until the sherry flavor permeates the cake.", "Slice thin."]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Franklin Nut Cake

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