NUT CAKE
- 1½ cups sugar
- ½ cup butter
- 3 eggs, separated
- 2½ cups flour
- 1 cup nut meats, chopped
- 2 tsp. baking powder
- ¾ cup milk
- a little salt
Rub butter and sugar to a light, white cream. Add egg yolks and beat until smooth. Sift flour, salt and baking powder and add, together with milk, a little at a time, beating well. Fold in chopped nuts and stiffly beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf cake. Use hickory nuts, black walnuts or shellbarks.
PENNSYLVANIA DUTCH
