| 1 | 3 sticks or 1 l/2 cups butter 2 cups sugar 6 egg yolks (lighly beaten) 6 egg whites ?cup milk ?cup brandy 1 tsp. vanilla 3 ?cups flour ?tsp. salt. |
| 2 | 2 cups coarsely chopped black walnuts 1 tsp. cream of tartar beat butter till creamy and gradually beat in 2 cups sugar until mixture is smooth. |
| 3 | Mix in 6 egg yolks. |
| 4 | Mix ?cup milk with brandy and vanilla. |
| 5 | Sift flour with salt. |
| 6 | Stir two mixtures alternately into egg mixture. |
| 7 | Add walnuts to batter. |
| 8 | Beat 6 egg whites until they are foamy, add cream of tartar, and beat whites until they hold definite peaks. |
| 9 | Fold the meringue into batter gently but thoroughly. |
| 10 | Pour into a 10-inch tube pan,oiled, lined with brown paper, and oiled again. |
| 11 | Bake in slow oven 275°F for 2 ?to 3 hours, or till it tests done. |
| 12 | Cool cake on wire rack for about 30 minutes. |
| 13 | Remove it from pan and cool cake completely. |
| 14 | Peel off paper carefully and sprinkle top with sifted confectioners sugar. |
| 15 | ~-- 8:18 pm food and wine club topic: desserts & sweets time: 06/11 1:48 pm to: babs root (srrh02a) |
