Franklin Nut Cake

From our ancestor in Boston, Cotton Mather, through Franklin, North Carolina to my family in South Carolina. Many family secrets were readily[ revealed, but the "Franklin Nut Cake" recipe was closely guarded by my mother.]

  • 1 lb. butter
  • 2 C. sugar
  • 6 eggs
  • 1/2 lb. candied cherries
  • 1/2 lb. candied pineapple
  • 1 lb. plus 3/4 C. pecans
  • 4 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan.

  • Bake at 250 for 3 hours. Let cool for an hour.

  • Remove from pan and place in a covered container with a glass of sherry, so the cake and wine "get to know each other". Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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