Franklin Cake
A rich, fruit-filled cake featuring candied cherries, pineapple, and crunchy pecans, perfect for festive occasions and those who appreciate moist, flavorful baked treats.
Ingredients
Instructions
- Reserve 1/2 cup of flour to coat the candied cherries, candied pineapple, and pecans.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually fold in the self-rising flour, mixing just until combined.
- Toss the candied cherries, candied pineapple, and pecans in the reserved flour to coat them.
- Fold the coated candied fruits and nuts into the batter gently.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for approximately 75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of regular butter, or substituting half the butter with applesauce. If you prefer a different nut, walnuts can be a great alternative to pecans. Make sure to evenly coat the candied fruits and nuts in flour to prevent them from sinking in the batter. This cake keeps well and pairs beautifully with Mocha Custard.
Serving Suggestions
Serve slices of Franklin Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs well with coffee or tea, making it a perfect treat for afternoon gatherings. For a festive touch, serve alongside Nilla Fruit Pie for variety during celebrations.
Storage & Reheating
Store leftover Franklin Cake in an airtight container at room temperature for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 weeks. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Cake contains roughly 3645 calories, with 35g protein, 181g carbohydrates, and 292g fat. It is an excellent source of dietary fiber (106% of the Daily Value), protein (71% of the Daily Value), and iron (61% of the Daily Value). It also contributes 30g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour used to ensure the cake rises properly.
What is the best way to prepare the baking pan?
Grease your baking pan with butter or oil, then line the bottom with parchment paper to prevent sticking. Dust the sides with flour, tapping out any excess. This method ensures the cake releases easily once baked.
Can I make this cake ahead of time?
Absolutely! Franklin Cake can be made a day or two in advance. Just cool it completely before wrapping it in plastic wrap and storing it at room temperature. It will stay moist and flavorful when properly stored.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).