| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
|
Egg white (save the other one) |
| 1 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Pecans; chopped |
| 1 |
c |
Brown sugar |
INSTRUCTIONS
Cream butter and sugar; add egg yolks and 1 egg white. Mix. Add flour,
salt, baking powder, milk and vanilla. Mix well. After ingredients are well
mixed, add pecans. Mix. Spread mixture in a greased and floured 9x13 inch
pan and cover with egg white mixture (take remaining egg white, beat
stiffly, then add 1 cup brown sugar).
Bake in a preheated 350 degree oven for 30 minutes. Cut in squares and top
with vanilla ice cream or whipped cream. Cherries and nuts may be added if
desired.
This recipe is about 100 years old.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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