Recipe courtesy of Debbie R Cooke

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.
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Ingredients

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

Directions

  1. 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. 
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