Franklin Nut Cake

Ingridients

2 cups butter

2 cups white sugar

6 eggs

4 cups all-purpose 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

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease a 10 inch tube pan and line it with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time.

Sift together 3 cups of the flour, baking powder and salt. Mix remaining flour with fruit and nuts. Stir into batter. Add vanilla.

Pour into tube pan. Bake at 250 degrees for 3 hours. Cool in pan.