8 Egg
1 lb Sugar
1 c Butter
2 c Flour
1 pt Hickory nut, finely chopped
*mixed in:
2 tb Flour
1 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
