Moravian Hickory Nut Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 each: Egg,
1 lbs: Sugar,
1 cup: Butter,
2 cup: Flour,
1 pint: Hickory nut, finely chopped
*mixed in:,
2 tbsp: Flour,
1 each: Brandy,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp