Franklin Nut Cake Recipes

SOUTHERN NUT CAKE RECIPE - (4/5)

Southern Nut Cake Recipe - (4/5) image

Provided by á-17891

Number Of Ingredients 11

Ingredients

1 pound toasted walnuts, broken in large pieces
1 pound toasted pecans, broken in large pieces
3-1/2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/2 cup brandy or bourbon, divided use
1 cup butter, room temperature
2 cups granulated sugar
6 large eggs

Steps:

1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

FRANKLIN NUT CAKE

Franklin Nut Cake image

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.

Provided by Renee

Categories Pound Cake

Yield 14

Number Of Ingredients 10

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
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

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

Nutrition Facts : Calories 719.2 calories, Carbohydrate 72.7 g, Cholesterol 149.4 mg, Fat 45.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 18.8 g, Sodium 306.9 mg, Sugar 41.3 g

FRANKLIN NUT CAKE

Franklin Nut Cake image

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.

Provided by Renee

Categories Pound Cake

Yield 14

Number Of Ingredients 10

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
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

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

Nutrition Facts : Calories 719.2 calories, Carbohydrate 72.7 g, Cholesterol 149.4 mg, Fat 45.6 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 18.8 g, Sodium 306.9 mg, Sugar 41.3 g

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