1/2 lb Shelled pecans (almonds, 19 Eggs
— walnuts, or Brazil nuts) 1 1/4 c Sugar
6 tb All-purpose flour 1 ts Vanilla
1 ts Cream of tartar
Put nuts through food chopper. Sift flour and cream of tartar and
stir in the ground nuts. Separate eggs. Beat yolks, add sugar
gradually. This beating is important and takes 10 to 15 minutes. Stir
in vanilla. Beat egg whites until they hold a firm point.
Sprinkle flour-nut mixture over egg yolks and pile beaten whites
over this. Gently mix and gold all ingredients together.
Grease the bottom of a 10-tube pan and line with waxed paper. Pour
in batter and bake at 375? F for 50 minutes.
Invert cake on wire rack until cool. Loosen sides carefully with
knife, remove from pan and pull off paper.
Nuts must be weighed.
~ Mrs. Irene Riley Osbourn – Fredericksburg, Tx typed & posted by teri
chesser 7.95
Yields
1 recipe