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Nut Feather Cake Scandia Barn Cake 2 eggs 1⅓ cup sugar ½ tsp. almond extract ½ tsp. salt 1½ cups flour, sifted 2 tsp. baking powder ¾ cup filberts (hazelnuts) ground ½ cup cream or evaporated milk ⅔ cup butter melted Beat eggs a few minutes. Add sugar and almond extract gradually. Beat at high speed until thick and creamy. Sift flour, salt and baking powder together. Add ground nuts and mix. Heat cream until lukewarm (room temperature). Stir flour mixture and cream alternately into egg batter. Pour melted butter slowly into batter and mix well. Bake at 325o for about 45 - 50 mintues. Note: Because no indication of pan size was given I ended up using a 9-inch square pan, which should be greased. I also have doubled the recipe and used a 9 x 13-inch pan. Creamy Frosting: ½ cup soft butter 1 egg ¼ tsp. salt 1 tsp. vanilla ¼ cup cocoa ⅔ cup confectioner's sugar ¼ cup milk Cream butter, add egg, salt and vanilla. Whip. Combine sugar and cocoa, add gradually to mixture alternately with milk. Whip smooth. Add sugar to desired consistency. |
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