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.

Renee
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Grease a 10 inch tube pan and line it with parchment paper.

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  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.

  • Sift together 3 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 3 hours. Cool in pan.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

719 calories; 45.6 g total fat; 149 mg cholesterol; 307 mg sodium. 72.7 g carbohydrates; 8.8 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/05/2003
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 More
(14)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/05/2003
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 More
(14)
Rating: 5 stars
11/05/2003
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 More
(14)
Rating: 5 stars
11/09/2010
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 Read More
(7)
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Rating: 4 stars
12/14/2017
This is a very good cake. The flavor reminds me of a pineapple upside down cake. Read More
Rating: 5 stars
10/19/2018
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! Read More