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| recipe title: |
Moravian Hickory Nut Cake |
| category: |
Cakes |
| keywords: |
Pennsylvania Dutch, Cakes |
| servings: |
1 |
| ingredients: |
8 Eggs
1 lb Sugar
1 c Butter
2 c Flour
1 pt Hickory Nuts, Finely Chopped
* Mixed In:
2 tb Flour
1 Brandy
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| directions: |
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Work together butter and sugar until very creamy. Then slowly work in one
egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
each egg. Continue alternating the flour and eggs until all the eggs have
been worked in. Then add the remaining flour and nuts; lastly, add a claret
glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
buttered, placing dish on a small stand at bottom of oven. Test before
removing from oven by sticking with toothpick. If it comes out sticky, cake
is not done; if dry and clean, cake is finished.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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