Mama’S Franklin Nut Cake

• 1 pound Butter
• 2 cups Sugar
• 6 whole Eggs, Beaten
• 4 cups Flour, Divided
• 1/4 teaspoons Salt
• 1 teaspoon Baking Powder
• 8 ounces, weight Candied Cherries
• 8 ounces, weight Candied Pineapple
• 16 ounces, weight Chopped Pecans
• 2 teaspoons Vanilla

1. Preheat oven to 250 degrees.
2. 1. Cream butter and sugar.
3. 2. Add beaten eggs.
4. 3. Add 3 cups sifted flour, salt and baking powder to the mixture.
5. 4. Coat the nuts and fruit with the remaining 1 cup of flour. This prevents the fruit from sinking to the bottom of the pan.
6. 5. Stir nuts and fruit into the batter.
7. 6. Add vanilla. Use a fluted cake pan (grease and flour the pan). Cook for 3 hours at 250 degrees. Cool in the pan for 1 hour.

butter, sugar, eggs, flour, ubc, baking powder, cherries, weight candied pineapple, pecans, vanilla

Taken from tastykitchen.com/recipes/desserts/mamae28099s-franklin-nut-cake/ (may not work)