White Nut Cake

Ingredients

    Batter

• 7 Egg whites
• 3 Cups of flour
• 1 Teaspoon of vanilla
• 3 Teaspoons of Dixie baking powder
• 2 Cups of pulverized sugar
• 2 Cups of milk
• 3/4 Cup of butter

    Filling

• 1 1/2 Pounds of fine cut pecans (save 30 full pecans)
• 5 Egg whites
• 1 Cup of pulverized sugar

Directions

1. Cream the butter and sugar.
2. Alternating between both, add the milk and flour.
3. Add the egg whites, well beaten.
4. Bake the above in 4 layers.
5. For the filling, beat the egg whites and sugar until stiff.
6. Add in the pecans to the filling.
7. Ice the top, and add 30 pecans on top of the icing.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021