Hickory Nut or Walnut Cake

Original Recipe

Two cups of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baking powder sifted through the flour; a tablespoonful (level) of powdered mace, a coffeecup of hickory nut or walnut meats chopped a little. Fill the cake-pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full. Line the tins with well-buttered paper and bake in a steady, but not quick, oven. This is most excellent.

Ingredients

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  • 2 cups of fine white sugar creamed with half a cup of butter
  • 3 eggs
  • 1 cup of sweet milk
  • 3 cups of sifted flour
  • 1 heaping teaspoonful of baking powder sifted through the flour
  • 1 coffeecup of hickory nut or walnut meats chopped a little
  • 1 layer of the cake
  • 1 layer of raisins upon that
  • 1 handful of nuts
  • 1 steady

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Instructions

  1. 1

    Two cups of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baking powder sifted through the flour; a tablespoonful (level) of powdered mace, a coffeecup of hickory nut or walnut meats chopped a little.

  2. 2

    Fill the cake-pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full.

  3. 3

    Line the tins with well-buttered paper and bake in a steady, but not quick, oven.

  4. 4

    This is most excellent.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)