Old Fashioned Hickory nut Cake
Cream together 3/4 of a cup of butter and
2 cups of light C sugar
Add to this mixture 1 cup of cold water,
The well beaten yolks of 4 eggs,
1/2 teaspoonful each ground cinnamon and mace, and 3 cups of flour into which has been sifted 3 teaspoons of baking powder,
And 1/2 teaspoon of salt
Now add the stiffly beaten whites of the eggs, folding them in very carefully
Take 2 cups of blanched hickory nut meats, chop them very fine, roll them in flour, and add gradually to the mixture, stirring well all the time
Pour into a loaf cake tin, cover with browned flour for the first 1/2 hour it is in the oven,
Or better still, with a piece of oiled paper this merely to prevent its becoming too brown, before well done
Let bake for 1 hour. When cool turn out of the tin, cover with boiled icing, and decorate with whole nut kernels
Would advise the using of oiled paper, rather than the flour, for preventing its becoming brown too soon
There is a danger of the flour sinking into the batter and spoiling the delicacy of the cake.
From Chicago Evening American Cookbook 1932
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