franklin-nut-cake

Franklin Nut Cake

2 Reviews Add a Pic
Renee
Recipe by  Renee

“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

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

Directions

  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.

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Reviews (2)

Rate This Recipe
M HENDERSON
14

M HENDERSON

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 to bake this cake. Thanks for the great recipe. Margie Henderson

melly
5

melly

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 year after cleaning out her kitchen and finding the clipping destroyed by water damage. I found it here and made it for my husband who was so happy to see it on christmas eve. It is like a fruit cake but so much better. Thanks melly

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 719 cal
  • 36%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 72.7 g
  • 23%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 160 mg
  • 53%
  • Sodium
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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