Title: Moravian Hickory Nut Cake
Categories: Cake Penn
Yield: 1 Servings
| 8 | | Egg |
| 1 | c | Butter |
| 1 | pt | Hickory nut, finely chopped |
| 2 | tb | Flour |
| 1 | lb | Sugar |
| 2 | c | Flour |
| | | *mixed in: |
| 1 | | 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 1-1/2 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.