| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Penndutch, Cakes | 1 | Servings |
INGREDIENTS
| 1 | lb | Sugar |
| 1 | lb | Flour |
| 1 | lb | Butter |
| 10 | Egg | |
| 1/2 | ts | Nutmeg |
| Brandy |
INSTRUCTIONS
Work butter and sugar together until very creamy. Add eggs, one at a time, alternately with the flour. Each egg should be worked in for at least 5 minutes. Work this way for 1 hour. Should there be any flour left, add it to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very deep pan, lined on sides and bottom with greased paper. Bake at 325-F on small stand in lower part of oven for 2 hours. If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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