Hickory Nut Cake

Ingredients

• 4 Tablespoonfuls Snowdrift
• Whites of 4 Eggs
• Cupful Water
• 2 Cupfuls Flour
• ^ Cupfuls Sugar
• 1 Cupful Hickory Nut Kernels
• 2 Teaspoonfuls Baking Powder

Method

1. 1

   Sift the flour and baking powder, and add them alternately with the water; when smooth, fold in the well beaten whites of the eggs.

2. 2

   Stir in gradually the nuts, pour into a square or round loaf cake pan that has been lined with greased paper and bake in a moderate oven three quarters of an hour.

3. 3

   When done and cool, ice the cake with soft icing and garnish the top with finely chopped hickory nuts.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

HICKORY NUT CAKE 4 Tablespoonfuls Snowdrift Beat the Snowdrift and sugar to a cream. Whites of 4 Eggs Cupful Water 2 Cupfuls Flour ^ Cupfuls Sugar 1 Cupful Hickory Nut Kernels 2 Teaspoonf uls Baking Powder Sift the flour and baking powder, and add them alternately with the water; when smooth, fold in the well beaten whites of the eggs. Stir in gradually the nuts, pour into a square or round loaf cake pan that has been lined with greased paper and bake in a moderate oven three quarters of an hour. When done and cool, ice the cake with soft icing and garnish the top with finely chopped hickory nuts. and the doughnuts in SNOWDRIFT 35 RIBBON CAKE Z Cupful Snowdrift 4 Eggs 1 Cupful Currants 3 Cupfuls Flour 4 Cupfuls Chopped Citron 2 Cupfuls Sugar 4 Teaspoonfuls Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.