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    You are in: Home / Recipes / Moravian Hickory Nut Cake Recipe
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    Moravian Hickory Nut Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Molly53's Note:

    If you happen to have a hickory tree, this recipe is for you. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line 10 x 14 inch cake pan with waxed paper and preheat oven to 350°F.
    2. 2
      Cream butter or shortening and sugar until very light and fluffy.
    3. 3
      Add one egg at a time, alternately with 1 tablespoon flour.
    4. 4
      Beat at least five minutes after adding each egg.
    5. 5
      Continue alternating flour and eggs until all the eggs have been added.
    6. 6
      Add remaining flour and nuts.
    7. 7
      Add the brandy.
    8. 8
      Pour batter into prepared pan and bake 1 1/2 hours or until cake tests done.

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    Nutritional Facts for Moravian Hickory Nut Cake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 541.3
     
    Calories from Fat 285
    52%
    Total Fat 31.7 g
    48%
    Saturated Fat 12.1 g
    60%
    Cholesterol 181.6 mg
    60%
    Sodium 204.7 mg
    8%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 1.6 g
    6%
    Sugars 33.6 g
    134%
    Protein 8.7 g
    17%

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