Hickory Nut Cake

Ingredients

• Cream one cup of butter
• with two cups of sugar
• add the well beaten yolks of four eggs
• one-half cup of milk
• three level teaspoons of baking powder
• two and one-half cups of pastry flour
• one teaspoon of lemon juice
• one cup of seeded and chopped raisins
• one cup of chopped hickory nuts

Method

1. 1

   Cream butter and sugar, add egg yolks and milk.

2. 2

   Sift baking powder with flour, reserve some flour, and fold in beaten egg whites and other ingredients.

3. 3

   Bake in a moderate oven.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 65. The excerpt below is the record exactly as published.

HICKORY NUT CAKE— Cream one cup of butter with two cups of sugar, add the well beaten yolks of four eggs, and one-. half cup of milk.. Sift three level teaspoons of baking powder twice with two and one-half cups of pastry flour. Reserve one- half cup of the flour and add the remainder to the first mixture. CAKES, CRULLERS, ECLAIRS 97 Now fold in the whites of four eggs beaten stiff, one teaspoon of lemon juice, half a dozen gratings of the yellow rind of lemon and one cup each of seeded and chopped raisins and of chopped hickory nuts mixed with the reserved half cup of flour. Bake in a moderate oven, cover with a white icing and garnish without meats. HUCKLEBERRY CAKES— Mix together one quart of flour, one teaspoon salt, four teaspoons baking powder and one-half cup of sugar. Mix one-third cup butter, melted with one cup of milk. Add it to the flour and then add enough more milk to make a dough stiff enough to keep in shape when dropped from a spoon. Flour one pint of berries, stir in quickly, and drop by the large spoonful on a buttered pan or in muffin rings. Bake twenty minutes. ICE CREAM CAKE — Cream three-quarters cup of butter with two cups of fine granulated sugar. Add one cup of milk with two cups of flour and three-quarters cup of cornstarch sifted twice with five level teaspoons of baking powder. Fold in slowly the whites of seven eggs and bake in layers. LAYER CAKE — One and one-half cups of sugar, two-thirds of a cup of butter, the whites of six eggs, one cup of sweet milk, two and one-half cups of pastry flour, two teaspoonfuls of baking powder, flavor with lemon, put two-thirds of the mixture into jelly tins. To the rest add two tablespoonfuls of molasses, one- half cup of raisins (seeded), three figs (chopped), one tea- spoonful cinnamon, one-half teaspoonful allspice, two tablespoon- fuls of flour. Bake, when cool, together with jelly, having the dark layer in the center. MARGARETTES — One-half pound of peanuts, one pound of dates chopped fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled icing. Take the long branch crack- ers, spread the filling between the crackers, put on the icing, and put in the oven to brown. PLAIN CAKE— Beat together one-half cup of butter and two cups of sugar until light and creamy, add the well beaten yolks of three eggs, one-half cup of milk

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