Franklin Nut Cake
A rich, nutty fruitcake featuring candied cherries, pineapple, and pecans, perfect for festive occasions or as a decadent treat for nut lovers.
Ingredients
Instructions
- Cream butter with sugar.
- Add salt and baking powder to three cups of flour.
- Add eggs to the creamed mixture one at a time, alternating with one cup of the flour mixture each time.
- Add vanilla to the batter.
- Mix candied cherries, candied pineapple, and pecans with the remaining cup of flour.
- Fold the fruit and nut mixture into the batter.
- Spray a bundt pan with Pam.
- Preheat oven to 250°F.
- Bake the cake for 2 1/2 hours.
- Cool in the pan for 20 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. If you prefer, you can substitute half of the pecans with walnuts for a different flavor profile. Consider using almond extract in place of vanilla for a unique twist. Make sure to chop the candied fruit into smaller pieces to distribute evenly throughout the cake.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or tea for a delightful afternoon treat. It can also be a lovely addition to a dessert table alongside Colonial Pumpkin Pie or Easy Oatmeal Cookies for a nostalgic spread.
Storage & Reheating
Store any leftover Franklin Nut Cake in an airtight container at room temperature for up to a week. If you want to keep it for longer, you can freeze individual slices wrapped in plastic wrap and then foil. To reheat, simply thaw at room temperature or warm in the oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Nut Cake contains roughly 3476 calories, with 19g protein, 237g carbohydrates, and 256g fat. It is an excellent source of calcium (65% of the Daily Value), vitamin C (47% of the Daily Value), and protein (38% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2137mg per serving (93% 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 different nuts in this recipe?
Absolutely! While pecans are traditional, you can substitute them with walnuts or almonds if you prefer. Just keep in mind that different nuts can alter the flavor and texture slightly, so choose according to your taste.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup or glaze on top to add moisture. You can make a quick syrup by boiling equal parts water and sugar until dissolved, then brushing it over the cooled cake. Also, ensure you're measuring your flour correctly to avoid excess.
Can I make this cake ahead of time?
Yes, Franklin Nut Cake can be made a few days in advance. Just keep it stored in an airtight container. The flavors often improve after a day or two, making it a perfect make-ahead dessert for gatherings or holidays.
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).