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Moravian Hickory Nut Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

8  each  Egg
1  cup  Butter
1  pint  Hickory nut, finely chopped
2  tablespoons  Flour
1  pound  Sugar
2  cups  Flour
    *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 1-1/2 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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