Evening Republican, Volume 15, Number 27, Rensselaer, Jasper County, 1 February 1911 — Hickory Nut Cake. [ARTICLE]

Hickory Nut Cake.

Beat to a cream one-half cup of butter and two cupfuls of sugar. Add the yolks of two eggs beaten light and stirred in with a cupful of rich milk. Sift together in another bowl three cups of pastry flour, a teaspoonful of cream of tartar and one-half teaspoonful of soda. Mix with the other ingredients, beat, then fold in two cupfuls of chopped hickory or walnut meats and two cups of seeded raisins dredged with flour. Fold In the whites of two fresh eggs beaten to a froth and bake for an hour in a moderate oven. The cake may be flavored with a grating of nutmeg, a bit of mace or vanilla as preferred.