Hickory Nut Cake
Ingredients
1/2 pound butter
1 pound sugar (2 C.)
6 eggs
1 pound flour (4 C.)
1 Tbsp. baking powder
1 whole nutmeg, grated or
2 to 3 tsp. ground nutmeg
1 Tbsp. ground cinnamon
1/2 C. milk
1 pound currants
1 1/2 pounds seedless raisins
2 C. hickory nut kernels
1/2 C. Kentucky bourbon (optional)
Cooking Instructions
Grease well and flour a large bundt cake pan or grease 2 large loaf pans 10x5x3 inch and line with waxed paper or waxed parchment paper. Preheat oven to 300. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, and continue beating until well blended. Sift the flour with baking powder, nutmeg and cinnamon. (Reserve a small amount of the flour mixture to toss with nuts and fruits before adding them to the batter.) Add the flour mixture and milk alternately to the creamed mixture, in about 3 additions. Then gently stir in the floured fruits and nuts. Scrape batter into prepared pans. Bake at 300 for 3 1/2 hours for the bundt pan, 2 to 2 1/2 hours in loaf pans. Insert a cake tester in the center to test. Cool on rack. Wrap in a cheesecloth that has been soaked in bourbon, if wanted. Store, wrapped in foil, in refrigerator.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)