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Franklin Nut Cake Recipe

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This recipe for Franklin Nut Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carole Schlitz


1 lb butter, 2 C sugar ,6 eggs
4 C plain or cake flour
1/2 lb candied pineapple(cut)
1/2 lb candied cherries(cut)
2 C chopped pecans
2 tsp. vanilla, 1/2 tsp. salt

Preheat oven to 250 degrees F.

Cream butter and add sugar.
Add eggs. one at a time.

Sift together 3 cups of flour, baking powder and salt.
Slowly add to butter mixture.

Mix remaining flour with fruit and nuts. Stir into batter by hand.

Pour into greased and floured and lined tube pan.

Bake for 3 hours or until tests done.

You may prefer loaf pans or small Bundt pans.
Bake 2 hours for 3 small pans or 2 1/2 hours for 2 small pans.

Personal Notes:
Personal Notes:
Recipe is from Carol's grandmother, Dollie Dasher Anderson.




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