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.
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
Read MoreThis 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
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
This is a modified version of the Franklin Nut cake. Original has one pound of butter and one pound of pecans plus increase in other ingredients too. 16 oz. total of candied fruit (pineapple and cherries) & Weighs almost 6 pounds! We have made it for years as well. 3 hours baking at 250. Cant see lining a fluted pan with paper though and the paper is necessary. It is a great cake for holidays!
