8 ea Egg 1 lb Sugar
1 c Butter 2 c Flour
1 pt Hickory nut, finely chopped 1 x *mixed in:
2 T Flour 1 ea Brandy
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.
Yields
1 servings