Hickory Nut Cake

Ingredients

• Four eggs
• two cups sugar
• one-half cup butter
• two and one-half cups flour
• two teaspoons baking powder
• two eggs
• one cup sugar
• two heaping tablespoonful cornstarch
• one coffee cupful chopped hickory nut meats

Method

1. 1

   Bake layers and spread cream made from eggs, sugar, cornstarch, and nuts mixed into boiling milk until thick.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 90. The excerpt below is the record exactly as published.

HICKORY NUT CAKE. Mrs. Lillie Chesher. Four eggs, two cups sugar, one-half cup butter, two and one-half cups flour, two teaspoons baking pow- der. Bake in layers and between the layers spread the following cream : Two eggs, one cup sugar, two heaping tablespoon- ful cornstarch, one coffee cupful chopped hickory nut meats. Beat the eggs, sugar, cornstarch and nuts to- gether and stir into one pint of boiling- milk ; let it cook as thick as custard. When cool, spread between the layers. LADY BALTIMORE CAKE. Bessie Myrl White. Cream one cup butter with two of powdered sugar. When smooth work in one cup milk. Add gradually the well beaten whites of six eggs, then fold in lightly three large cups flour sifted twice with two level tea- spoons baking powder. Add one teasooon rose water. Bake in layer pans in moderate oven. Filling — Boil three cups granulated sugar with a gill of water till it threads, pour gradually over the well beaten whites of three eggs, beat till stiff, adding one cup seeded and chopped raisins, one of chopped CAKES 189 English walnuts or pecans, six figs, -cut fine. Mix well and spread between layers. LEMON CAKE. Miss Sarah Peacock. Two cups sugar, three-quarters cup butter, three cups flour, one cup milk, whites of five eggs, two tea- spoons baking powder. Bake in jelly tins and use the following filling1 : One egg, one cup sugar, juice and rind of one lemon, one teaspoon of butter. Boil until thick as jelly. LEMON CAKE. Mrs. L. Marks. One cup butter, two cups sugar, three of flour, one of sweet milk, four eggs whipped separately, two tea- spoons baking powder. Filling: — Dissolve two tablespoons corn starch or flour in a little water, add juice and rinds of two lem- ons, yolks of three eggs, one cup sugar, hal'f cup but- ter and one cup boiling water. Cook in double boiler. When removed from stove, add whites beaten stiff. MARSHMALLOW CAKE. Mrs. N. B. Miller. Two cups sugar, one-half of butter, one-half of corn starch dissolved in one of sweet milk, two of flour sifted with two teaspoons of baking powder, whites of five eggs. Bake in three layers. ORANGE CAKE. Mrs. J. R. Miles, Omaha, Neb. One and one-half cups sugar, one-half cup butter, three eggs, one-half cup milk, two and one-half cups flour, two teaspoons baking powder

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