Wayne Boatwright wrote:

> On Wed 12 Apr 2006 05:52:20p, Thus Spake Zarathustra, or was it Joseph
> Littleshoes?
>
>
>>Cream one pound of butter with one pound of sugar, then add one egg
>>yolk. Blend thoroughly, then add another, and so on until all nine
>>yolks are thoroughly mixed and creamed.
>>
>>Sift one pound of flour in gradually, and finally add the stiffly beaten
>>egg whites.
>>
>>Dredge one pound of black walnuts meats in small amount fo flour and add
>>to batter.
>>
>>Bake in a very slow oven for two and one half to three hours, in a deep
>>mould.
>
>
> So it's a pound cake with black walnuts. Sounds yummy! Yes, your
> temperature is about right. If the top browns too quickly, form a tent of
> foil and place over it.
>
> My grandmother made a similar pound cake, but with pecans instead of black
> walnuts. She usually served it with a compote of stewed dried figs and
> caramelized pears.
>

I did reduce the heat to 300 as the top was getting a bit dark, i wish i
had thought of the pecans, i would have went out and got some. It took
all of 3 hours in the oven or i would have made the orange icing from
the same book "the willimansbug art of cookery".

I think i might try the 10 minute cake next time.
---
JL