Mother Marsh's Hickory Nut Cake
Sugar (2 cups)
Flour (4 cups)
Whole nutmeg, grated or
To 3 tsp. ground nutmeg
Hickory nut kernels
Kentucky bourbon (opt'l.)
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.