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Moravian Hickory Nut Cakecakes, penndutch 8 each egg 1 lb sugar 1 cup butter 2 cup flour 1 pint hickory nut, finely chopped 1 single *mixed in: 2 tablespoon flour 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 1-1/2 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.
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