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Mother Marsh's Hickory Nut Cake

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

Ingredients:
1/2  lb  Butter
1  lb  Sugar (2 cups)
6    Eggs
1  lb  Flour (4 cups)
1  tb  Baking powder
1    Whole nutmeg, grated or
2    To 3 tsp. ground nutmeg
1  tb  Ground cinnamon
1/2  c  Milk
1  lb  Currants
1 1/2  lb  Seedless raisins
2  c  Hickory nut kernels
1/2  c  Kentucky bourbon (opt'l.)

Directions:
Grease well and flour a large bundt cake pan or grease 2 large loaf pans (10x5x3") and line with waxed paper or waxed parchment paper. Preheat oven to 300 F. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, and continue beating until well blended. Sift the flour with baking powder, nutmeg and cinnamon. (Reserve a small amount of the flour mixture to toss with nuts and fruits before adding them to the batter.) Add the flour mixture and milk alternately to the creamed mixture, in about 3 additions. Then gently stir in the floured fruits and nuts. Scrape batter into prepared pans. Bake at 300 F. for 3 1/2 hours for the bundt pan, 2 to 2 1/2 hours in loaf pans. Insert a cake tester in the center to test. Cool on rack. Wrap in a cheesecloth that has been soaked in bourbon, if wanted. Store, wrapped in foil, in refrigerator.


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