Ingredients Jump to Instructions ↓

  1. 8 Eggs

  2. 1 lb Sugar

  3. 1 c Butter

  4. 2 c Flour

  5. 1 pt Hickory Nuts, Finely Chopped

  6. * Mixed In:

  7. 2 tb Flour

  8. 1 Brandy

Instructions Jump to Ingredients ↑

  1. 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.

  2. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


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