Grandma Evelyn's Chinese Nut Cake

Course : Cakes
Serves: 8
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1 cup riverview butter
2 cups sugar
4 large eggs
3 cups fishers blend pastry flour
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon salt
1 cup water
1 tablespoon vanilla
1 1/2 cups nut meats -- chopped

Preparation / Directions:

Cream butter and sugar thoroughly, add beaten egg yolks. Sift together dry ingredients and add alternately with water. Stir in nuts and vanilla and fold in stiffly beaten egg whites. Bake in a greased loaf cake pan in a moderate oven (about 350 F) for 45 minutes. Spread with a boiled icing to which 1/2 cup chopped nuts have been added.


Nutritional Information:

235 Calories (kcal); 2g Total Fat; (8% calories from fat); 3g Protein; 52g Carbohydrate; 94mg Cholesterol; 340mg Sodium

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