Hickory Nut Cake

Ingredients

• 1/2 cup butter
• 1 cup granulated sugar
• 3 eggs
• 1 cup milk
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 cup hickory nuts chopped fine

Method

1. 1

   Cream the butter and add the sugar gradually.

2. 2

   Beat the yolks of three eggs light and add to the butter and sugar with one cup milk.

3. 3

   To the flour add the baking powder, stir into the batter, add the hickory nut meats chopped fine, and the whites of two eggs beaten stiff.

4. 4

   Bake in a buttered and floured pan from forty to fifty minutes, or in small pans.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 26. The excerpt below is the record exactly as published.

dy. 2 teaspoons baking powder. Cream the butter and sugar together. Add New Orleans molasses, then eggs, which have been beaten separately, next the flour, which has been browned; then dissolve two teaspoons of baking powder in a cup of cream or new milk, and add to the mixture. Then add the spices which have been dissolved in the tumblerful of liquor. Chop fruit and nuts, dredge with flour, and put in the batter last. Bake slowly four hours. PECAN CAKE. 1 pound sugar. 1 pound flour. 1 pound of butter. 10 eggs. J tumbler of brandy. 2 grated nutmegs. 1 pound of raisins. J pound of citron. « 1} pound of pecan kernels. Cream the butter and sugar until light. Add the eggs beaten separately, then the nutmeg stirred in the brandy, *Note. — This is the recipe which gave me my start in business. CAKES. 85 then the flour, raisins, citron, and pecan kernels. Pour into buttered mold and bake half an hour longer than you would a black cake, same size. IMPERIAL CAKE. 1 pound butter. 1 pound light brown sugar. 1 pound flour. 2 pounds raisins. 10 eggs. 2 pounds blanched almonds. 6 grated nutmegs. i pound citron. Cream the butter and flour together, beat the yelks and sugar together, add the whites well beaten, mix them with the flour and butter. After this is all well beaten dredge fruit well with flour and put it in by degrees, add wine glass of whisky or brandy. Bake in a loaf for four hours. WHITE LADY CAKE. 12 eggs. 2} teacups sugar. 1 teacup of butter. 3J teacups of flour. 1 cup of cream. 3 teaspoonfuls baking powder. Cream the butter and sugar together until very light; add the whites of eggs beaten stiff, then the flour, and then the baking powder stirred in the cream. Bake in a solid cake in a moderate oven for very nearly one hour. Any desired flavoring may be used. LAYER CAKE. 1 cup butter. 6 eggs. 3 cups flour. 2 heaping teaspoons baking § cup milk. powder. 2 cups sugar. Take only the whites of eggs, beaten stiff. Mix as in lady cake, and bake in tins in a moderate oven. 86 THE BLUE RIBBON COOK BOOK. SPONGE CAKE. 12 eggs. 1J cups of sugar. 1$ cups flour. 1 level teaspoonful cream tartar. Beat the yelks of eight eggs with the sugar until very light. Beat the whites of twelve eggs with the cream tartar to a stiff froth. Add to the yelks and sugar, then add the flour slowly; flavor to taste, and bake in a mod- erate oven forty minutes. ANGEL FOOD. 12 eggs, whites beaten stiff. 1 teaspoonful cream tartar. 1J tumblers powdered sugar. 1 tumbler of flour. Take the whites of eggs beaten to a stiff froth with the cream of tartar added. Sift the powdered sugar into the eggs and cut it in with an egg-beater (never stir angel food with a spoon). After the flour has been sifted five times, sift very slowly into the egg and sugar. Add a teaspoonful of vanilla. Grease the cake pan very little with butter, lining the bottom with unglazed letter paper which has been slightly greased. Pour in the cake and bake forty minutes. Put a pan of water over it from the first. Re- move from the oven, invert the pan, and let it stand until the cake falls out without being disturbed. HICKORY NUT CAKE. J cup butter. 1 cup granulated sugar. 3 eggs. 1 cup milk. 1$ cups flour. 1J teaspoons baking powder. 1 cup hickory nuts chopped fine

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