Moravian Hickory Nut Cake

Servings: 1
Ingredients:

8    Eggs
1 lb Sugar
1 c  Butter
2 c  Flour
1 pt Hickory Nuts, Finely Chopped
* Mixed In:
2 tb Flour
1    Brandy

Work together butter and sugar until very creamy. Then slowly work in one
egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to
each egg. Continue alternating the flour and eggs until all the eggs have
been worked in. Then add the remaining flour and nuts; lastly, add a claret
glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well
buttered, placing dish on a small stand at bottom of oven. Test before
removing from oven by sticking with toothpick. If it comes out sticky, cake
is not done; if dry and clean, cake is finished.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.