Hickory-Nut Cake

Ingredients

• half a cupful of butter
• one cupful and a half of sugar
• three-quarters of a cupful of water
• two cupfuls of flour
• three level teaspoonfuls of baking powder
• sufficient hickory-nut kernels to make one cupful
• four eggs

Method

1. 1

   Cream butter and sugar, then add water and flour alternately.

2. 2

   Beat for three minutes.

3. 3

   Fold in beaten egg whites and nuts.

4. 4

   Bake in pans for forty-five minutes.

5. 5

   Ice with soft icing and decorate with nuts.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 44. The excerpt below is the record exactly as published.

HICKORY-NUT CAKE Beat half a cupful of butter to a cream ; add one cupful and a half of sugar, beating all the 154 My Best 250 Recipes while. Measure three-quarters of a cupful of water; sift two cupfuls of flour with three level teaspoonfuls of baking powder. Chop sufficient hickory-nut kernels to make one cupful. Add first a little of the water to the butter and sugar, then more water and flour until both are used; beat thoroughly for three minutes. Beat the whites of four eggs

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