Moravian Hickory Nut Cake
1 lb sugar
1 cp butter
1 pint hickory nut kernels, chopped fine and mixed in
2 tbsp flour
a claret glass of brandy
1 - Work together butter and sugar until very creamy.
2 - Then slowly wotk in 1 egg at a time, alternately with 1 tbsp flour.
3 - Work qat least 5 minutes to each egg.
4 - Continue alternating the flour and eggs until all the eggs have been worked in.
5 - Then add the remaining flour and nut kernels; lastly, add the brandy.
6 - Bake for 1 1/2 hours in a deep dish, well buttered, placing the dish on a small stand at bottom of moderate oven (350 degrees F.).
7 - Test before removing from oven by sticking with a toothpick..
8 - If it cones out sticky, cake is not done ... if dry and clean, cake is finished.