Hickory Nut Cake

Ingredients

• One and one-half cupfuls sugar
• 0.5 cupful butter
• a scant 0.5 cupful sweet milk
• 2 cupfuls flour
• 3 eggs
• 2 teaspoonfuls cream tartar
• 1 of soda or 3 teaspoonfuls baking-powder

Method

1. 1

   Bake in layers.

2. 2

   Filling for same: 1 cupful sweet cream or milk; let it come to a boil; then stir in 1 tablespoonful of corn starch which has previously been wet with cold milk; sweeten to taste; let it just boil up; remove from the fire, and stir in 1 pint of pulverized hickory nut meats.

3. 3

   Flavor to taste, and when partially cool spread between each 2 layers.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 80. The excerpt below is the record exactly as published.

ickory IVut Cake — One and one-half cup- fuls sugar, i^ cupful butter, a scant ^^ cupful sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls cream tartar, 1 of soda or 3 teaspoonfuls baking- powder

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