Autumn’s Nut Cake
This simple cake can be made with walnuts or pecans, or if you are lucky, shagbark hickory nuts!
- 8 ounces ground nuts
- 8 ounces maple sugar
- 6 eggs
- whipped cream for topping is optional
- preheat oven to 350F
- Seperate the eggs
- Beat the yolks with the maple sugar for 8 minutes, then fold in ground nuts
- Beat the egg whites to soft peaks and fold into nut mixture.
- Pour into a buttered & floured pan and bake for 30- 40 minutes. Do not over bake! The cake should be moist inside.
Serve with a dollop of whipped cream and a glass of Two-Year Pommeau