Mama’S Franklin Nut Cake Recipe

Name: Mama’S Franklin Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Butter; 2 cups Sugar; 6 whole Eggs, Beaten; 4 cups Flour, Divided; 1/4 teaspoons Salt; 1 teaspoon Baking Powder; 8 ounces, weight Candied Cherries; 8 ounces, weight Candied Pineapple; 16 ounces, weight Chopped Pecans; 2 teaspoons Vanilla

Servings: persons

1 pound Butter
2 cups Sugar
6 whole Eggs, Beaten
4 cups Flour, Divided
1/4 teaspoons Salt
1 teaspoon Baking Powder
8 ounces, weight Candied Cherries
8 ounces, weight Candied Pineapple
16 ounces, weight Chopped Pecans
2 teaspoons Vanilla

1
Preheat oven to 250 degrees.
2
1. Cream butter and sugar.
3
2. Add beaten eggs.
4
3. Add 3 cups sifted flour, salt and baking powder to the mixture.
5
4. Coat the nuts and fruit with the remaining 1 cup of flour. This prevents the fruit from sinking to the bottom of the pan.
6
5. Stir nuts and fruit into the batter.
7
6. Add vanilla. Use a fluted cake pan (grease and flour the pan). Cook for 3 hours at 250 degrees. Cool in the pan for 1 hour.

2672

kcal

Calories

190

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Butter, 2 cups Sugar, 6 whole Eggs, Beaten, 4 cups Flour, Divided, and more.

Yes, Mama’S Franklin Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mama’S Franklin Nut Cake

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