Franklin Nut Cake(White Fruit Cake)
A rich, moist fruit cake loaded with candied cherries, pineapple, and pecans, offering a sweet, nutty flavor perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add beaten eggs to the mixture.
- Add 3 cups of sifted flour with baking powder and salt, mix well.
- Mix remaining flour with candied cherries, candied pineapple, and broken nuts.
- Stir the flour mixture into the batter.
- Add vanilla extract and mix.
- Pour batter into a greased and wax paper-lined tube pan.
- Bake at 250°F (121°C) for 3 hours.
- Let the cake cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you can't find candied cherries or pineapple, consider using dried fruit like apricots or raisins as substitutes. To enhance flavor, add a pinch of nutmeg or cinnamon. For a twist, try incorporating some chocolate chips or a splash of almond extract.
Serving Suggestions
Serve slices of Franklin Nut Cake with a dollop of whipped cream or a scoop of ice cream for a delightful dessert experience. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling it with Honey-Parmesan Dressing to enhance the sweetness and complement the nuttiness.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and store it in an airtight container at room temperature. It can also be refrigerated for longer shelf life. To reheat, place slices in a microwave for a few seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Nut Cake(White Fruit Cake) contains roughly 2346 calories, with 19g protein, 238g carbohydrates, and 130g fat. It is an excellent source of calcium (65% of the Daily Value), vitamin C (49% 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 2138mg 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just ensure that the nuts are roughly chopped to distribute evenly throughout the cake. This will slightly alter the flavor but will still yield a delicious result.
How should I adjust baking time if I want to make mini cakes?
If using mini cake pans, reduce the baking time significantly. Start checking for doneness after 1 hour at 250°F (121°C). Mini cakes usually take about 30-50 minutes depending on their size. Always test with a toothpick; if it comes out clean, they're ready.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and place it in the freezer. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).