Moravian hickory nut cake
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | eaches | Egg |
1 | cup | Butter |
1 | pint | Hickory nut, finely chopped |
2 | tablespoons | Flour |
1 | pounds | Sugar |
2 | cups | Flour |
1 | x | *mixed in: |
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 1-½ 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.
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