| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Cakes |
1 |
Servings |
INGREDIENTS
| 8 |
|
Egg |
| 1 |
lb |
Sugar |
| 1 |
c |
Butter |
| 2 |
c |
Flour |
| 1 |
pt |
Hickory nut, finely chopped |
|
|
*mixed in: |
| 2 |
tb |
Flour |
| 1 |
|
Brandy |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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