Hickory Nut Cake

Ingredients

• Beat half a cupful of butter to a-creami
• add a cupful and a half of powdered sugar
• Measure % of a cupful of water
• add 1 teaspoonful of bak-
• of Dousman's Best Patent flour and sift
• Beat the whites of 4 eggs to a stilf froth
• add 1 cupful of chopped hickory nut kernels

Method

1. 1

   Add the water and flour alternately; beat until smooth.

2. 2

   Then add one-half the whites; fold in carefully and add the remainder of the whites.

3. 3

   Bake in a round, deep cake-pan in a Jewel Range in a moderate oven for % <*f JUi bour.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 97. The excerpt below is the record exactly as published.

Hickory Nut Cake. Beat half a cupful of butter to a-creani; add a cu})ful and a half of powdered sugar; beat until light. Measure % of a cupful of water: add 1 teaspoonful of bak- ing powder to 2 cupfuls of Dousman's Best Patent flour and sift. Beat the whites of 4 eggs to a stilf froth. ,\.dd the water and flour alternately; beat until smooth. Then add one-half the whites; fold in carefully and add 1 cupful of chopped hickory nut kernels

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