Hickory Nut Cake

Ingredients

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

Method

1. 1

   Bake in layers.

2. 2

   For filling, boil one cupful of sweet cream or milk, stir in one tablespoonful of corn starch wet with cold milk, sweeten to taste, let it boil, then stir in one pint of pulverized hickory nut meats.

3. 3

   Flavor to taste and spread between layers when partially cool.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 92. The excerpt below is the record exactly as published.

Hickory Nut Cake—Ingredients—1% cupfuls of sugar, % a cupful of butter, a scant half-cupful of sweet milk, 2 cupfuls of flour, 3 eggs, 2 teaspoonfuls of cream-tartar, 1 of soda or 3 teaspoonfuls of baking powder

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