Yield: 1 servings
| Measure | 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 |
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.