Photo: David Holifield
Franklin Nut Cake
10 ingredients
1 - 10 inch tube pan
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1061
Calories
24g
Protein
39g
Fat
157g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups butter
- 2 cups white sugar
- 6 eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup candied cherries
- 1 cup candied pineapple chunks
- 3 cups chopped pecans
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes