Moravian Hickory Nut Cake
Ingredients
8 eggs
1 C. butter
1 pint hickory nut, finely chopped
2 Tbsp. flour
1 pound sugar
2 C. flour mixed in brandy
Cooking Instructions
Work together butter and sugar until very creamy. Then slowly work in one egg at a time, alternately with 1 Tbls. flour. Work at least for 5 minutes to each egg. Continue alternating the flour and eggs until all the eggs have been worked in. Then add the remaining flour and nuts; lastly, add a claret glass of brandy. Bake at 350 degrees for 1 1/2 hours in a deep dish, well buttered, placing dish on a small stand at bottom of oven. Test before removing from oven by sticking with toothpick. If it comes out sticky, cake is not done; if dry and clean, cake is finished.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)