Moravian hickory nut cake

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.

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