Ingredients
Batter
2 eggs
the same weight [of eggs) of butter, of sugar and of flour
a saltspoonful of salt
a tablespoonful of brandy
Filling
2 cupfuls of raisins
a cupful of hickory nut meats, ground rather fine
2 tablespoonfuls of lemon-juice
1/2 teaspoonful of salt
1/2 cupful of sugar
1 tablespoonful of butter
whites of 2 eggs, stiffly beaten
1 teaspoonful of lemon-extract
Directions
For batter
Two eggs, the same weight of butter, of sugar and of flour.
Beat the butter and sugar to-gether until very light and creamy; add a saltspoonful of salt and a tablespoonful of brandy.
Add the eggs, one at a time, and beat each one in well before adding the next.
Beat the mixture fifteen minutes, then stir in lightly the sifted flour.
Bake in three layers.
Filling
Chop two cupfuls of raisins and a cupful of hickory nut meats rather fine.
Add two tablespoonfuls of lemon-juice, a half-teaspoonful of salt and a half-cupful of sugar.
Cover with water and simmer till thick. Remove from the fire and heat in a tablespoonful of butter and when cool stir in the whites of two eggs stiffly beaten and a teaspoonful of lemon-extract.
Notes
The recipe in this entry was taken from "One Hundred & One Layer Cakes" by May E. Southworth. The cook book was published in 1907. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi. | 
