BCL - Franklin Nut Cake Best Dishes

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Franklin Nut Cake

"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."

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

Instructions :

Prep :	Cook : 14M	Ready in :

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.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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