Hickory Nut Cake

Ingredients

• Cream together ^ cup of butter
• with i ^ of sugar
• 3/1 cup of milk
• 2 of flour
• 2 teaspoonfuls of Cameo baking powder
• whites of 4 eggs
• i cup of hickory nut meats

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from Delicate dishes (1896), page 49. The excerpt below is the record exactly as published.

2 teaspoonfuls of Cameo baking powder, i cup of gran- ulated sugar, y^ cup of butter, y^ cup of milk, whites of 3 eggs. Cream butter with hand, slowly, add sugar, then milk, drop by drop, alternating with flour, lastly, the beaten whites of the eggs. Divide mixture into two pans, bake one plain; over the other sprinkle i/^ cup of blanched sliced almonds, dust over with a little pow- dered sugar; allow 12 minutes for baking. Filling: One cup of granulated sugar, i^ cup of water; boil; white of I egg, beaten stiff, beat into mixture, add ^ cup of chopped almonds. Mrs. Standart. CAKE. 139 BREAD CAKE. Take i cup light bread sponge, mix to it i cup of sugar, ^ of buttfer, ^ of sour milk, i^ of flour, 2 eggs, i^ teaspoonful of soda, 2 cups of raisins, spice; let it rise. M. W. S. ALMOND CAKE. Beat to a cream i pound of powdered sugar and i^ pound of butter, add 8 eggs, beaten separately and very light; add to I pound of flour 2 teaspoonfuls of Cameo baking powder. Blanch and beat fine i cup of almonds, with a little rosewater and add a teaspoonful of bitter almonds and i wineglassful of brandy. FIVE CAKE. Cream i cup of butter with 2 of pulverized sugar, add 5 eggs, beaten separately, Yi cup of milk, 3 cups of flour and % teaspoonful soda, dissolved in the milk. Flavor with vanilla. L. W. A. DOUGH CAKE. Four teacups of raised dough, 2 cups sugar, i of butter, 2 of raisins, 4 eggs, spice to taste, i wineglass of brandy. Let it rise in the pans, until light. Bake slowly. Mrs. B. Smith. l/ALEUTINrr VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Yarnisbes and Colors. 140 CAKE. COFFEE CAKE. Cream i cup of butter and i of sugar, add i of mo- lasses, I of strong coffee, 2 of raisins, ^^ of milk, i tea- spoonful of soda, I quart of flour. Spices. M. D. E. SILVER CAKE. Cream i cup of butter with i of powdered sugar, add 3 cups of flour, whites of 8 eggs, 2 teaspoonfuls of Cameo baking powder, 24 almonds, blanched and chop- ped. Flavor with extract of bitter almonds. GOLD CAKE. Cream i cup of butter with 2 of sugar, add 4 cups of flour, I of milk, yolks of 8 eggs, i teaspoonful of Cameo baking powder, nutmeg and citron. Miss Mary E. D. ORANGE CAKE. Beat to a cream i/^ cup of butter with 2 of sugar, ^ cup of milk, 2^ of flour, 5 eggs, beaten separately. Bake in layers. Take the white of one of the eggs and beat to a stiff froth, beat in powdered sugar and the juice and grated rind of i orange, until thick enough to spread between the layers. Miss Nellie H. HICKORY NUT CAKE. Cream together ^ cup of butter with i ^ of sugar. CAKE. 141 3/1 cup of milk, 2 of flour, 2 teaspoonfuls of Cameo bak- ing powder, whites of 4 eggs, i cup of hickory nut meats

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