FRANKLIN PECAN CAKE|
1 lb. butter
2 c. sugar
4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. pecans
2 tsp. vanilla
Cream butter and sugar; add beaten eggs. Add 3 cups
sifted flour, baking powder and salt. Mix fruit and nuts with
remaining flour and stir this mixture into batter. Add vanil-
la. Pour into well greased tube pan and bake for 2 1/2 to 3
hours at 250 degrees. Cool in pan. If baked in heavy Bundt pan,
reduce cooking time to 2 hours.
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