Franklin Nut Cake Recipe
A rich, nut-filled cake with crystallized cherries and pineapple, perfect for special occasions or as a decadent treat for nut lovers and fruit enthusiasts.
Ingredients
Instructions
- Cream butter and sugar, adding a little flour and one egg at a time.
- Add the remaining ingredients, including the crystallized cherries, pineapple, and chopped nuts.
- Pour batter into a tube pan lined with brown paper in the bottom.
- Bake at 275°F (135°C) for 2 1/2 hours until done.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have crystallized cherries or pineapple, consider substituting with dried fruits like raisins or apricots. To enhance flavor, add a pinch of salt or a splash of almond extract. Remember to sift the flour twice to avoid clumps in your batter.
Serving Suggestions
This Franklin Nut Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve alongside a warm sauce, like your choice of Quick Gravy For Rice Or Bread. Fresh fruit can also be a refreshing side, enhancing the cake's rich flavors.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to a week. If you want to keep it longer, refrigerate it for up to two weeks. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Nut Cake Recipe contains roughly 2082 calories, with 20g protein, 275g carbohydrates, and 73g fat. It is an excellent source of calcium (67% of the Daily Value), vitamin C (56% of the Daily Value), and potassium (41% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1176mg per serving (51% of the Daily Value).
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 unsalted butter instead of salted?
Yes, unsalted butter is a great choice for this recipe. It allows you to control the salt level in your cake. If you prefer a touch of salt, you can always add a pinch to balance the flavors.
What kind of nuts work best in this cake?
Chopped walnuts, pecans, or almonds are excellent options for this cake. They each provide a different flavor profile and texture, allowing you to customize the cake to your liking.
Is it necessary to line the pan with brown paper?
Lining the pan with brown paper helps prevent the cake from sticking and ensures easy removal after baking. It’s especially useful for denser cakes like this one, which can adhere to the pan.
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).