Franklin Nut Cake Good Recipes

Sunday, June 21, 2015

Franklin Nut Cake

"This is a recipe from my family's cookbook. The taste may be stronger by pouring 1/2 cup of wine or sherry over cake while nevertheless warm."

Ingredients :

2 cups butter
2 cups white sugar
6 eggs
four cups all-reason flour
1 teaspoon baking powder
1 cup candied cherries
1 cup candied pineapple chunks
3 cups chopped pecans
1/four teaspoon salt
2 teaspoons vanilla extract

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 250 levels F (one hundred twenty tiers C). Grease a 10 inch tube pan and line it with parchment paper.
In a big bowl, cream butter and sugar until mild and fluffy. Add eggs, one after the other.
Sift together three 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 ranges for three hours. Cool in pan.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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