Mama’S Franklin Nut Cake

Ingredients:
- 1 pound Butter
- 2 cups Sugar
- 6 whole Eggs, Beaten
- 4 cups Flour, Divided
- 1/4 teaspoons Salt
- 1 teaspoon Baking Powder
- 8 ounces, weight Candied Cherries
- 8 ounces, weight Candied Pineapple
- 16 ounces, weight Chopped Pecans
- 2 teaspoons Vanilla

Directions:
- Preheat oven to 250 degrees.
- 1. Cream butter and sugar.
- 2. Add beaten eggs.
- 3. Add 3 cups sifted flour, salt and baking powder to the mixture.
- 4. Coat the nuts and fruit with the remaining 1 cup of flour. This prevents the fruit from sinking to the bottom of the pan.
- 5. Stir nuts and fruit into the batter.
- 6. Add vanilla. Use a fluted cake pan (grease and flour the pan). Cook for 3 hours at 250 degrees. Cool in the pan for 1 hour.