Moravian Hickory Nut Cake

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.

• Ready In: 1 hr 45 mins
• Serves: 12-15

Ingredients

• 1  cup butter or 1  cup shortening
• 1⁄4 teaspoon salt
• 2  cups sugar
• 8  eggs
• 2  cups cake flour, sifted
• 2  cups  hickory nuts, finely chopped and mixed with 2 tablespoons of the flour
• 1⁄4 cup brandy

Directions

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