Franklin Pecan Cake
A rich, festive cake featuring a blend of pecans, candied cherries, and pineapple, flavored with butternut essence. Its moist texture and nutty sweetness make it perfect for special occasions or holiday gatherings, offering a delightful combination of fruity and nutty flavors in every bite.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add beaten eggs gradually to the creamed mixture.
- Sift together flour, salt, and baking powder.
- Add 3 cups of the flour mixture to the batter and mix.
- Pour the last cup of flour over the candied cherries, pineapple, and pecans.
- Add the floured fruits and nuts to the batter and mix well.
- Add butternut flavoring and stir to combine.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake in a 300°F oven for approximately 3 hours.
Tips & Substitutions
For a lighter texture, consider using room temperature butter and eggs. If you want to reduce sweetness, you can cut back on the sugar by a quarter cup. For a nut-free version, replace pecans with sunflower seeds. This cake can be made a day ahead to allow flavors to meld, similar to Aunt Gin's Pound Cake, which also benefits from resting.
Serving Suggestions
Serve slices of Franklin Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a brunch option, consider serving it alongside fresh fruit or a light yogurt, making it a perfect complement to any American recipes spread.
Storage & Reheating
Store any leftover Franklin Pecan Cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Pecan Cake contains roughly 3106 calories, with 30g protein, 126g carbohydrates, and 291g fat. It is an excellent source of dietary fiber (101% of the Daily Value), protein (60% of the Daily Value), and vitamin C (52% of the Daily Value). Note that it is relatively high in sodium, at 2152mg per serving (94% 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. Keep in mind that this may slightly alter the flavor and texture of the cake, but it will still be delicious.
What can I use instead of butternut flavoring?
If you don't have butternut flavoring, you can use vanilla extract or almond extract as an alternative. The flavor profile will change slightly, but it will still complement the cake nicely.
Is there a way to make this recipe gluten-free?
To make a gluten-free version, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture, and adjust baking time as needed.
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).