Hickory Nut Cake Recipe
Ingredients
2 cups all purpose flour
1 teaspoon lemon juice
1 teaspoon baking soda
1 cup seedless raisins
1 teaspoon cinnamon
2 cups coarsely chopped hickory nuts
1 teaspoon nutmeg
1/2 cup butter
3 tablespoons bourbon whiskey
1 cup sugar
3 eggs, separated
1/2 teaspoon salt
Directions
Sift together flour, baking soda, cinnamon, and nutmeg and set aside.
Cream butter until soft, then cream in sugar, a little at a time, until mixture is smooth.
Beat egg yolks hard and add to mixture, then add temon juice.
Mix raisins and nuts with flour combination and add to batter alternating with the whiskey.
Beat egg whites and salt together until they stand in peaks, then fold into batter gently but thoroughly.
Pour into 2 well greased loaf pans and bake in a preheated 250° oven for 2 to 2 1/2z hours or until cake pulls away from the sides of pan.
Cream butter until soft, then cream in sugar, a little at a time, until mixture is smooth.
Beat egg yolks hard and add to mixture, then add temon juice.
Mix raisins and nuts with flour combination and add to batter alternating with the whiskey.
Beat egg whites and salt together until they stand in peaks, then fold into batter gently but thoroughly.
Pour into 2 well greased loaf pans and bake in a preheated 250° oven for 2 to 2 1/2z hours or until cake pulls away from the sides of pan.
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