Franklin Pecan Cake

• 1 lb. butter
• 2 cups sugar
• 6 eggs
• 4 cups 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 of flour which has been sifted with baking powder and salt. Mix remaining flour with cherries, pineapple and broken pecans. Stir mixture into batter. Add vanilla. Pour into a lightly greased tube pan. Bake in a 250-degree oven for 3 hours. Allow cake to cool in pan.

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