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Franklin Nut Cake

"This is a recipe from my family's cookbook. The taste can be better via pouring half of cup of wine or sherry over cake while still heat."

Ingredients :

2 cups butter
2 cups white sugar
6 eggs
4 cups all-reason flour
1 teaspoon baking powder
1 cup candied cherries
1 cup candied pineapple chunks
3 cups chopped pecans
1/4 teaspoon salt
2 teaspoons vanilla extract

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 250 ranges F (120 levels C). Grease a 10 inch tube pan and line it with parchment paper.
In a huge bowl, cream butter and sugar until mild and fluffy. Add eggs, one after the other.
Sift together 3 cups of the flour, baking powder and salt. Mix ultimate flour with fruit and nuts. Stir into batter. Add vanilla.
Pour into tube pan. Bake at 250 degrees for 3 hours. Cool in pan.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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