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| Franklin Nut Cake |
"This is a recipe from my family's cookbook. The flavor can be improved by using pouring half of cup of wine or sherry over cake at the same time as nevertheless warm."
Ingredients :
- 2 cups butter
- 2 cups white sugar
- 6 eggs
- four cups all-motive flour
- 1 teaspoon baking powder
- 1 cup candied cherries
- 1 cup candied pineapple chunks
- three cups chopped pecans
- 1/four teaspoon salt
- 2 teaspoons vanilla extract
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 250 ranges F (one hundred twenty tiers C). Grease a ten inch tube pan and line it with parchment paper.
- In a massive bowl, cream butter and sugar till 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 degrees for three hours. Cool in pan.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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