Lynette'S Franklin Nut Cake
A rich, nut-filled fruitcake featuring candied cherries and pineapple, with a buttery, vanilla aroma. Perfect for celebrations and festive occasions, appealing to those who love moist, flavorful cakes.
Ingredients
Instructions
- Cream butter and sugar well.
- Add beaten eggs, beating well.
- Add 3 cups of sifted flour with baking powder and salt; mix thoroughly.
- Mix 1 cup of flour with candied cherries, pineapple, candied pineapple, and chopped pecans; add vanilla.
- Combine the fruit and nut mixture with the creamed butter and flour mixture; mix well.
- Pour into a greased and floured tube pan.
- Bake at 250°F (225°F for convection) for 3 hours.
- Let cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted when creaming with sugar. If you like, substitute walnuts for pecans or use a mix of dried fruits instead of candied ones. To enhance the flavor, consider adding a dash of almond extract alongside the vanilla. Sifting flour before measuring can also improve the cake's lightness.
Serving Suggestions
Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea. For a festive touch, drizzle with a simple glaze or serve alongside a fresh fruit salad. This cake can also be enjoyed as a sweet breakfast treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds to revive the cake's moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Lynette'S Franklin Nut Cake contains roughly 795 calories, with 8g protein, 107g carbohydrates, and 8g fat. It is an excellent source of vitamin C (46% of the Daily Value) and calcium (37% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2453mg per serving (107% 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 other nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds, depending on your preference. Just make sure to chop them finely to ensure even distribution throughout the cake. Each nut will impart its unique flavor, so feel free to experiment with what you have on hand.
Is it necessary to use candied fruit?
While the recipe calls for candied cherries and pineapple, you can use dried fruits if you prefer. Just chop them into smaller pieces and soak them in a little warm water or juice to soften. This will help maintain moisture in the cake and add a different flavor profile.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, bake for an additional 10-15 minutes and check again. Remember, baking times can vary based on your oven.
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).